Real Recipes From Real Home Cooks ®

chicken brown rice-quinoa soup

Recipe by
Helaine Norman
Sunrise, FL

Here my hubby and I are homebound as much as possible due to the Corona virus . He asked if we could have soup today. Without wanting to go out to shop I checked our pantry for canned soup, which I rarely stock but what he was really asking for, and had none. So, I took out a couple of frozen chicken quarters ad placed them in cold water to defrost. I began to look for other ingredients to create a soup. This is what I came up with. The second day after skimming off more scum from the top of it while cold from the fridge it was even better! You can be creative and add what you want.

yield 8 +
prep time 20 Min
cook time 55 Min
method Stove Top

Ingredients For chicken brown rice-quinoa soup

  • 2
    chicken breasts or quarters (leg with thigh)
  • 1 md
    onion cubed
  • 2
    carrots chopped or sliced
  • 2 qt
  • 1/2 pkg
    (small) frozen mixed vegetables
  • 1 qt
    chicken or vegetable soup stock
  • 1 c
    frozen peas
  • 1/2 c
    corn ( frozen or fresh off the cob or canned)
  • 1 pkg
    kirkland brand vacuum sealed brown rice with quinoa ( bought in costco)
  • salt and pepper to taste

How To Make chicken brown rice-quinoa soup

  • 1
    Bring water and chicken to a boil in large stock pot. Remove as much scum as possible from top as it begins to boil. Cover and simmer about 20 minutes or chicken juices run clear when speared with a sharp fork or knife.
  • 2
    Remove chicken to a cutting board to cool.
  • 3
    Add stock and all other ingredients. Let it begin to simmer.
  • 4
    Cut chicken into pieces or shred. Return it to the pot.
  • 5
    Add salt and pepper taste.
  • This was taken still in the pot the second day after reheating it and we had already eaten it for the second time. The onions were cut into too large a chunks. Still yummy.
    Cook until all is tender and done.