Asian Chicken and Brown Rice Soup
The recipe Asian Chicken and Brown Rice Soup is ready in approximately 45 minutes and is definitely an outstanding gluten free and dairy free option for lovers of Asian food. This recipe makes 8 servings with 274 calories, 27g of protein, and 6g of fat each. For $2.14 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe is liked by 18 foodies and cooks. It is perfect for Autumn. A mixture of soy sauce, eggs, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a main course. It is brought to you by Mother Rimmy. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is good. If you like this recipe, take a look at these similar recipes: Asian Chicken-Brown Rice Lettuce Wraps, Asian Chicken and Rice Soup, and Asian Brown Rice.
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¾ cup brown rice
4 cups carrots, sliced
1 pound chicken breasts, cooked
4 large hard boiled eggs, chopped
4 cloves garlic, minced
1 cup green onion, sliced
¼ cup hoisin sauce
32 ounces low sodium chicken broth
4 tablespoon soy sauce
6 cups water
Cooking instruction summary:
Combine chicken broth, water, carrots, brown rice, garlic, hoisin sauce and soy sauce in a stock pot and bring to a boil over medium high heat. Reduce heat to medium and simmer for 30 minutes until vegetables and rice are tender. Add cooked chicken and heat through.Serve topped with chopped eggs and green onion.
Step by step:
1. Combine chicken broth, water, carrots, brown rice, garlic, hoisin sauce and soy sauce in a stock pot and bring to a boil over medium high heat. Reduce heat to medium and simmer for 30 minutes until vegetables and rice are tender.
2. Add cooked chicken and heat through.
3. Serve topped with chopped eggs and green onion.