Cozy Lemon Chicken Soup with Sprouted Brown Rice

This soup is the definition of comfort food! It's loaded with veggies and organic sprouted brown rice to keep you warm from the inside out.
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45 minutes
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4 Servings
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Enjoy with a warm blanket on a chilly day.
Cozy Lemon Chicken Soup with Sprouted Brown Rice

This Cozy Lemon Soup with Sprouted Brown Rice is filling, tangy, bright and oh-so-comforting. It’s like a hug from the inside out! Loaded with chicken and fresh veggies, it’s as nourishing as it is delicious. Sprouting brown rice gives it a soft, delicate texture and sweet taste, plus it reduces its cook time to just 20 minutes. We sprout the whole grain, keeping all the essential vitamins and minerals intact. Get a warm blanket ready cause this recipe brings all the cozy winter vibes. 

This recipe is easy to throw together, simply chop the veggies and cook the chicken, then throw everything in a pot and simmer. For a vegetarian or vegan version, leave out the chicken and use vegetable broth. The recipe calls for 6-8 cups of broth, 6 produces a thicker stew-like texture while 8 is more of a soup texture. Both are delicious, so we left it up to your personal preference. You can also substitute fresh herbs if you prefer.  

Cozy Lemon Chicken Soup with Sprouted Brown Rice
Cozy Lemon Chicken Soup with Sprouted Brown Rice

Recipe Notes: Make sure the chicken is fully cooked by cutting into the center and ensuring it is white all the way through. To shred, simply stick 2 forks into the chicken and pull them in opposite directions. Rinsing the sprouted brown rice thoroughly before adding to the soup removes some of the starches. 

Cozy Lemon Chicken Soup with Sprouted Brown Rice

This soup is the definition of comfort food! It's loaded with veggies and organic sprouted brown rice to keep you warm from the inside out.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 Servings

What You'll Need:

  • ½ cup Second Spring Sprouted Long Grain Brown Rice (dry)
  • 1 lb boneless skinless chicken (about 2 large breasts)
  • 1 small onion
  • 4 garlic cloves
  • 1 tsp oil
  • 2 medium carrots
  • 2 celery stalks
  • ½ of a red pepper
  • cups chopped white mushroom
  • 6-8 cups broth
  • zest and juice of 1 lemon
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp dried rosemary*
  • salt & pepper to taste

How To Make It:

  • Chop onion, carrot, celery, red pepper and mushroom, and mince garlic.
  • Poach the chicken by adding it to a pot and covering with water. Bring to a boil, then cover and simmer for 12-15 minutes.
  • Separately, add onion and oil to a large pot and soften on low-medium for about 5 minutes. Add garlic, vegetables and herbs and continue to saute for a few minutes.
  • Rinse Sprouted Brown Rice well and add to the vegetables, along with 6 cups of broth. Bring to a boil, then cover and simmer for 15 minutes.
  • Make sure the chicken is fully cooked by cutting into the center, then shred using 2 forks. Zest then juice the lemon, it should result in about 1 tbsp of zest and 1/4 cup juice.
  • Add chicken, lemon zest and juice to the soup. Season with salt and pepper to taste. If desired, add the extra 2 cups of broth, or leave it out for a heartier soup. Continue to simmer for an additional five minutes, rice should be fully cooked and vegetables should be tender. Serve warm.

Notes

* I like to crumble the rosemary between my fingers to break it up a bit before adding it to the soup, as it is a larger herb. 

Have you made this recipe? Tag @secondspringfoods on Instagram!

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