American-inspired · Easy
Chicken, brown rice & vegetable soup
A substantial, gently flavored soup with chicken, brown rice, carrots, celery, and spinach.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 477 kcal | 1908 kcal |
| Protein | 35.4 g | 141.8 g |
| Carbs | 59.4 g | 237.5 g |
| Fiber | 6.6 g | 26.4 g |
| Sugars | 6.3 g | 25 g |
| Added sugars | 0 g | 0 g |
| Fat | 10.7 g | 42.7 g |
| Saturated fat | 1.8 g | 7.3 g |
| Sodium | 590 mg | 2359 mg |
| Cholesterol | 91 mg | 365 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw · 500 g in the original batch
USDA food referenceRice, brown, long-grain, raw (Includes foods for USDA's Food Distribution Program) · 240 g in the original batch
USDA food referenceCarrots, raw · 300 g in the original batch
USDA food referenceCelery, raw · 150 g in the original batch
USDA food referenceOnions, raw · 150 g in the original batch
USDA food referenceSpinach, raw · 200 g in the original batch
USDA food referenceOil, olive, salad or cooking · 20 g in the original batch
USDA food referenceSalt, table · 4 g in the original batch
USDA food referenceBeverages, water, tap, drinking · 2000 g in the original batch
Generic USDA tap water reference; local sodium and mineral content varies.
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Stovetop · Large soup pot with lid · Food thermometer
- 1
Wash and prepare the produce
Scrub 300 g (about 5 medium carrots, trimmed) carrots, trim the ends, then dice finely.
Wash 150 g celery, trim the ends, and dice evenly.
Peel 150 g onion and dice evenly.
- 2
Finish the vegetable preparation
Wash 200 g spinach, drain well.
- 3
Prepare the remaining ingredients
Measure 240 g brown rice, rinse in a sieve and drain.
- 4
Prepare raw ingredients separately
On a separate board, cut 500 g chicken breast into 2 cm pieces. Keep chilled until its cooking step. Wash hands and clean the board and tools after handling raw meat or fish.
- 5
Measure and set out
Measure 20 g olive oil.
Measure 4 g table salt.
Measure 2,000 ml water.
Keep these measured amounts nearby. The cooking steps below specify how much to use at each stage.
- 6
Soften the vegetables
Prepare vegetables before handling raw chicken.
Warm 20 g oil in a large pot over medium heat.
- 7
Soften the vegetables
Add 150 g onion, carrot, and celery and cook for 6–8 minutes, stirring until beginning to soften.
- 8
Simmer the rice
Add 240 g rice, water, and salt.
Bring to a boil, reduce to a gentle simmer, cover loosely, and cook for 25 minutes.
- 9
Simmer the rice
Stir occasionally to prevent sticking.
- 10
Cook the chicken safely
Add raw chicken pieces carefully and stir.
Return to a simmer and cook for 12–18 minutes, until the thickest chicken pieces reach 165°F / 74°C and rice is tender.
- 11
Cook the chicken safely
Add a little water if too thick.
Wash raw chicken utensils and hands.
- 12
Wilt the spinach
Stir in 200 g spinach and simmer for 2 minutes until wilted.
- 13
Portion and serve
Divide into four substantial bowls.
Cool leftovers in shallow containers; freeze portions intended for later in the week.
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Make it work for you
For kids & different preferences
Offer the components separately if preferred. Let caregivers choose portions and suitable textures; appetites vary.
Storage & packed lunches
Refrigerate in shallow covered containers within 2 hours (within 1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days. Freeze portions intended for later in the week. Keep packed lunches cold with ice packs until eaten.
Freezing & reheating
Freeze promptly in meal-sized airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator.
Reheat leftovers throughout to 165°F / 74°C. Stir microwave portions and check several places with a food thermometer.
If something looks different
Check the food itself as well as the clock. Equipment, batch depth, and ingredient size affect timing.
Something wrong with an ingredient or instruction? Tell us
Version 2 · Updated 2026-10-21
Bethany’s Kitchen · /recipes/chicken-rice-soup · Original instructions prepared for this project; no third-party recipe prose or photography reproduced. Not kitchen tested.