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Chicken & Brown Rice Soup (THM E, Low Fat)

Chicken and Brown Rice Soup (THM E)

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  • Author: Sarah Criddle


This Chicken & Brown Rice Soup is a very comforting, lower in fat and higher in good carbs soup that is full of flavor.



2 or 3 boneless skinless chicken breasts

For the vegetables you can use whatever you happen to have on hand.

I used a frozen mix of: 1 cup onions, 1 cup bell peppers, 2 cups of zucchini, 2 cups of yellow squash & 4 cups of okra.

4 cups of chicken broth (fat free)

4 cups of water

4 cups of cooked brown rice


1 heaping tsp of pink mineral salt

1 tsp pepper

1 tsp of garlic powder

1 tsp of curry

1 tsp of turmeric

Several shakes of Bragg’s 24 Herbs & Seasonings


Cut up your chicken breasts into pieces.

Place into your Multipot or InstantPot.

Add in the chicken broth.

Set your MultiPot or InstantPot to the “poultry” function and set it to medium cook.  This usually takes 15 minutes or so.

Once the chicken is cooked add in the veggies, spices, salt and extra water.

Cook on the “poultry” function again for another 15 minutes.

After this finishes you can safely remove the lid and stir.

If it needs to cook longer set it to 5 minutes on the “poultry” function again.

Once finished add in the cooked brown rice.

Taste and add additional salt if needed.

***If you want to do this in a slow cooker, add all the ingredients except the cooked brown rice.  Cook for 6-8 hours stirring occasionally.  At the very end add in the cooked brown rice.