Chicken Rice and Rutabaga Soup

By Brittney Bergen

Another great option for cold winter months!



  • 4 c. chicken broth (I used homemade bone broth, made by simmering the bones of a chicken overnight)
  • 1 rutabaga, chopped
  • 1/2 c uncooked Uncle Ben’s wholegrain brown rice
  • 1 1/2 c chopped zucchini
  • 2 chicken breasts, cooked and shredded
  • 1/4 tsp cloves
  • 1/8 tsp turmeric (a natural anti-inflammatory)
  • 1 bay leaf
  • salt and pepper, to taste
  • Optional: sourdough crackers (did you know, true sourdough is a fermented food with all those gut-lovin’ probiotics)

Cooking Instructions:

  1. Bring chicken or bone broth to a simmer in a medium-sized pot.
  2. Add rutabaga, cloves, turmeric, and bay leaf and simmer for 10-20 minutes until rutabaga begins to soften.
  3. Add in the rice and continue to simmer for about 10 minutes.
  4. Add in the zucchini and the chicken, and simmer until both the zuchhini and rutabaga are soft and the rice is cooked.
  5. Remove the bay leaf, and serve with salt, pepper, and sourdough crackers for a nice touch. (I used Naturally Amped sourdough crackers.)
  6. Enjoy!


Makes 4 servings.

Nutrition Information: (Per serving, without crackers)

  • 281 Calories
  • 3 g Fat
  • 34 g Carbohydrates (2 g Fibre, 3.5 g Sugar)
  • 22 g Protein

Related Recipes:

Coconut Curry Soup

Feel Better Butternut Squash Soup

Yes, You Should Eat Fermented Foods

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