Chicken Brown Rice Soup with Onion Celery Carrots

Introduction

This is a large-batch chicken and brown rice soup built on 5 pounds of chicken breast, 18 pounds of broth, and a full mix of onions, celery, and baby carrots. The long boil and simmer give you tender chicken, soft vegetables, and a thick, hearty texture that works well for meal prep or feeding a crowd.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 3 hours
• Servings: 24

Ingredients

• 5 pounds (2.3 kg) boneless chicken breast
• 2 pounds (900 g) onions, diced
• 2 pounds (900 g) celery, chopped
• 2 pounds (900 g) baby carrots (whole)
• 3 pounds (1350 g) brown rice
• 2 tablespoons of parsley
• 18 pounds (8.1 kg) chicken broth
• 1 container Mrs Dash seasoning
• Salt to taste
• Pepper to taste
• olive oil optional

Instructions

1. Cut the chicken into small pieces.
2. Fill the stock pot half full with water. Add the chicken and chicken broth in the large stock pot.
3. Let boil for about an hour, stirring frequently.
4. After an hour combine the rest of the ingredients and simmer for 1 hour to 1 hour and 30 minutes, stirring frequently.

Variations

• Swap the boneless chicken breast for boneless chicken thighs if you want a richer soup with slightly more tender meat after the long cook.
• Replace the baby carrots (whole) with sliced regular carrots if you want smaller pieces that are easier to eat and distribute more evenly through the soup.
• Reduce the brown rice to 2 pounds if you want a looser, brothier soup; the full amount makes it thick and substantial.
• Use low-sodium chicken broth if you want more control over the final seasoning, especially since the recipe also includes Mrs Dash seasoning, salt, and pepper.
• Use the optional olive oil to cook the onions and celery before adding them to the pot if you want a sweeter, softer vegetable base.

Tips for Success

• Cut the chicken into evenly sized small pieces so it cooks at the same rate during the first hour.
• Stir frequently once the brown rice goes in; it can settle at the bottom of the stock pot and stick.
• Use a very large stock pot, because the broth, water, chicken, vegetables, and rice expand into a heavy full batch.
• Check the brown rice near the 1-hour mark of the final simmer; it should be tender but still hold its shape.
• Add salt at the end after tasting, since chicken broth and seasoning blends vary a lot in salt level.

Storage and Reheating

Store the soup in airtight containers in the refrigerator for up to 4 days. For a batch this large, cool it in shallow containers rather than one deep pot so it chills faster.

Freeze in portioned freezer-safe containers for up to 2 months. The rice will soften more after freezing, but the soup still reheats well.

Reheat on the stovetop over medium-low heat, stirring occasionally, until hot through. If it has thickened in the fridge, add a splash of water or broth to loosen it. You can also microwave individual portions, covered loosely, in 1-minute bursts and stir between rounds.

FAQ

Can you cut this recipe in half?

Yes. Halve every ingredient and use the same method in a smaller stock pot.

Why does the soup get so thick after it sits?

The brown rice keeps absorbing liquid as it cools, so the soup thickens noticeably in the fridge. Add a little water or broth when reheating to bring it back to your preferred consistency.

Can you use white rice instead of brown rice?

Yes, but white rice cooks faster and can turn soft if simmered too long. Add it later in the final simmer and start checking it much sooner.

Is this gluten-free?

It can be, but you need to check the chicken broth and Mrs Dash seasoning label since packaged ingredients vary by brand. The chicken, rice, onions, celery, carrots, parsley, salt, pepper, and olive oil are naturally gluten-free.