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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. It also freezes well if you want quick meals from the freezer for later, store in an airtight container.
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.
