Sprouted Rice Chicken Soup

5.0/5 rating (1 votes)
Sprouted Rice Chicken Soup

I know it's about 85 degrees F and still summer but Chicken Soup sounds perfect today.  I have used Accents Sprouted Rice Trio before and decided it would be perfect in my soup.

Cindy's Note:  I don't like a lot of carrots in my soup so I only added one.  Feel free to add as many as you like as well as celery and onion.  Enjoy..  This soup is so good. Especially because I made my own soup broth.



  • 1 4-5 pound whole chicken
  • 4 carrots, divided
  • 2 celery, chopped
  • 1 large yellow onion, peeled and quartered
  • 2 teaspoon kosher salt
  • 1 teaspoon whole pepper
  • 2-3 teaspoons Italian seasonings
  • 1 8-ounce package Accents Sprouted Rice Trio


  1. Add chicken and 8 cups water in a large cast iron pot.  Take 2 carrot sticks and cut into quarters (do not peel).  Add carrots, celery and onion to the pot. Season with salt and pepper.  Cover and bring to a boil then lower to medium for 1 hour to 1 1/2 hours or until chicken is done.   (fork tender)

  2. Use 2 forks and carefully remove chicken from pan and place into a bowl to cool.  Use a slotted spoon and remove and discard vegetables and whole pepper.  Bring broth to a simmer.  Remove meat from chicken and add into the broth.  Peel and chop carrots and add to the pan.  Add in Italian seasonings.  

  3. Bring to a boil then add in rice.  Lower to medium, cover and cook for 25 minutes or until rice is done.

  4. Keep warm until ready to enjoy.  

  5. Note:  This soup freezes well in containers for another time!  Just warm and enjoy!

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