Chicken and Brown Rice Soup

Recipe View 5 mins In a large pot or Dutch oven, bring the chicken broth to a rolling boil. (5 minutes)

Recipe View 20 mins Gently add the chicken breasts to the boiling broth. Reduce heat to medium and simmer until the chicken is cooked through and no longer pink inside. This should take about 18-22 minutes, depending on the thickness of the chicken.

Recipe View 5 mins Remove the chicken breasts from the pot using a slotted spoon and transfer them to a cutting board. Allow the chicken to cool slightly before shredding it with two forks.

Recipe View 0 mins Return the shredded chicken to the pot with the broth. Add the diced celery, onion, carrots, corn, black beans, sage, black pepper, salt, and bay leaf. Stir well to combine.

Recipe View 20 mins Bring the soup back to a simmer. Reduce the heat to low, cover the pot, and cook until the vegetables are tender and the flavors have melded together. This will take approximately 20 minutes.

Recipe View 0 mins Add the rinsed brown rice to the soup. Stir well to ensure the rice is submerged in the broth.

Recipe View 55 mins Cover the pot again and simmer gently until the brown rice is tender and has absorbed most of the liquid. This usually takes about 50-60 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Recipe View 0 mins Once the rice is cooked, remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper as needed.