Soaked Brown Rice, Chicken, & Veggie Soup
Author: Two Thirds Cup
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
  • 1 cup brown rice
  • 1 Tbsp apple cider vinegar, whey, yogurt, or lemon juice
  • 2 Tbsp pastured butter, lard, or tallow
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • ½ lb organic chicken, precooked and diced
  • 1 cup diced carrots
  • ½ cup diced celery
  • 1 tsp unrefined sea salt
  • 1 tsp pepper
To soak the brown rice:
  1. Put 1 cup brown rice in a glass bowl.
  2. Cover with water by a couple inches.
  3. Add 1 Tbsp of an acidic medium such as apple cider vinegar, whey, yogurt, or lemon juice.
  4. Let the rice soak overnight or for about 9 hours.
  5. Drain and rinse the rice thoroughly.
To make the soup:
  1. Heat a large pot over medium-low heat.
  2. Add the butter, lard, or tallow.
  3. Add the onion and saute until the onion is soft.
  4. Add the garlic and saute briefly.
  5. Pour in the chicken broth and soaked rice and bring to a boil.
  6. Reduce heat to low and cover with a lid. Let simmer covered for 30-40 minutes or until the rice is soft.
  7. Add the chicken, carrots, celery, salt, and pepper and cook until vegetables are tender, but not mushy, about 10 minutes.
Recipe by Two Thirds Cup at