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Chicken Vegetable Rice Soup Recipe

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A Savory Table (Chicken*) Vegetable & Rice Soup
A Savory Table (Chicken*) Vegetable & Rice Soup from asavorytable.blogspot.com

Description

Chicken vegetable rice soup is a hearty and healthy soup that is perfect for a cold winter evening. It is packed with vegetables, rice, and tender chicken, making it a nutritious and satisfying meal. This soup is not only easy to make but is also incredibly versatile, allowing you to use whatever vegetables you have on hand.

Prep Time

The prep time for this soup is minimal. You will need to chop your vegetables and cook your chicken, which should take approximately 15-20 minutes. The rice will need to be cooked separately, which will take an additional 20 minutes.

Cook Time

The cook time for this soup is approximately 30 minutes, which includes the time it takes for the vegetables to become tender and the flavors to meld together.

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 cup frozen peas
  • 6 cups chicken broth
  • 1 cup uncooked white rice
  • 1 bay leaf
  • 2 tsp dried thyme
  • Salt and pepper, to taste

Equipment

  • Dutch oven or soup pot
  • Cutting board
  • Knife
  • Spatula
  • Measuring cups and spoons

Method

  1. Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the chicken and cook until browned on both sides, approximately 5 minutes per side. Remove the chicken from the pot and set aside.
  2. Add the onion, garlic, carrots, celery, and red bell pepper to the pot. Cook until the vegetables are tender, approximately 8-10 minutes.
  3. Add the chicken broth, bay leaf, and dried thyme to the pot. Bring the soup to a simmer.
  4. Return the chicken to the pot and add the frozen peas. Cook until the chicken is cooked through, approximately 10-15 minutes.
  5. While the soup is cooking, prepare the rice according to the package instructions.
  6. Once the chicken is cooked through, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot.
  7. Add the cooked rice to the pot and stir to combine. Cook for an additional 5 minutes to allow the flavors to meld together.
  8. Season the soup with salt and pepper, to taste.
  9. Remove the bay leaf from the pot.
  10. Serve hot and enjoy!

Notes

  • This soup can be made with any vegetables you have on hand. Feel free to substitute or add vegetables as desired.
  • If you prefer a creamier soup, you can add a can of coconut milk or heavy cream to the soup once the chicken is cooked through.
  • This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition Info

  • Serving Size: 1 cup
  • Calories: 250
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 50mg
  • Sodium: 800mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 3g
  • Sugar: 4g
  • Protein: 20g

Recipe Tips

  • Make a double batch of this soup and freeze it for an easy weeknight meal.
  • To make this soup vegetarian, omit the chicken and use vegetable broth instead of chicken broth.
  • For a heartier soup, add additional rice or noodles to the soup.

Enjoy this delicious and healthy chicken vegetable rice soup for a warm and comforting meal that will satisfy your taste buds and leave you feeling full and nourished.


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