Basque Chicken Rice Vegetable Soup Recipe Made Easy

There’s something truly special about a warm, hearty soup that brings comfort and nourishment all in one bowl. Our Basque Chicken Rice Vegetable Soup is a perfect example of this kind of soul-warming meal.

Inspired by the rustic flavors of the Basque country, this soup combines tender chicken, wholesome rice, and vibrant vegetables in a flavorful broth that’s both satisfying and wholesome. Whether you’re looking for a cozy dinner on a chilly evening or a nutritious lunch to power your day, this recipe has you covered.

With its rich aroma and colorful ingredients, this soup is not only a feast for your taste buds but also a feast for the eyes. The inclusion of fresh herbs and traditional Basque spices elevates the simple ingredients to something truly memorable.

Plus, it’s easy to make, perfect for both beginners and seasoned cooks alike. Let’s dive into the recipe and discover why this Basque-inspired soup deserves a spot on your weekly menu.

Why You’ll Love This Recipe

This Basque Chicken Rice Vegetable Soup is a perfect blend of flavors and textures that come together effortlessly. The tender chicken infuses the broth with rich protein, while the rice adds heartiness that fills you up without feeling heavy.

The medley of vegetables—bell peppers, tomatoes, carrots, and more—adds vibrant color and essential nutrients, making this soup as healthy as it is delicious. It’s also incredibly versatile, allowing you to swap in your favorite vegetables or adjust the spice level to suit your taste.

Best of all, this recipe is budget-friendly, easy to prepare, and reheats beautifully, making it an ideal choice for meal prepping or feeding a family. If you enjoy comforting soups with a Mediterranean twist, this dish will quickly become a favorite in your kitchen.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, peeled and sliced
• 2 medium tomatoes, chopped
• 1 cup long-grain white rice, rinsed
• 4 cups chicken broth (preferably low-sodium)
• 2 cups cooked shredded chicken (rotisserie chicken works well)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish
• Optional: 1/4 teaspoon crushed red pepper flakes for heat

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife and cutting board
• Ladle for serving
• Rice strainer or fine-mesh sieve (for rinsing rice)

Instructions

1. Heat the olive oil in your pot or Dutch oven over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until softened and translucent.
2. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
3. Stir in the diced red and green bell peppers along with the sliced carrots. Cook for about 5 minutes, stirring occasionally until the vegetables start to soften.
4. Add the chopped tomatoes and cook for another 3 minutes, allowing the tomatoes to break down slightly and release their juices.
5. Pour in the rinsed rice and stir well to coat it with the vegetable mixture and oil. Toast the rice for 1-2 minutes for added depth of flavor.
6. Pour in the chicken broth, then add the shredded chicken, smoked paprika, dried thyme, bay leaf, and a pinch of salt and pepper.
7. Bring the soup to a boil, then reduce the heat to low and cover the pot with a lid. Let it simmer gently for 20-25 minutes, or until the rice is fully cooked and tender.
8. Check the seasoning and adjust salt, pepper, and if desired, add crushed red pepper flakes for a touch of heat.
9. Remove the bay leaf before serving.
10. Ladle the soup into bowls and garnish with fresh chopped parsley for a burst of color and freshness.

Tips & Variations

For a richer flavor, try using homemade chicken broth or adding a splash of white wine during step 6 before adding the broth.

You can easily customize this soup to your liking. Swap the chicken with turkey or tofu for a vegetarian twist.

For extra vegetables, add zucchini or green beans during the cooking process.

If you prefer a thicker consistency, stir in a couple of tablespoons of tomato paste or finish with a splash of cream or coconut milk.

To save time, use leftover roasted chicken or a store-bought rotisserie chicken. This makes the recipe perfect for busy weeknights.

Nutrition Facts

*Sodium content varies depending on the broth used.

Serving Suggestions

Serve this Basque Chicken Rice Vegetable Soup with a slice of crusty bread or a warm baguette to soak up the flavorful broth. A simple green salad dressed with lemon vinaigrette complements the soup’s richness beautifully.

For a heartier meal, pair it with roasted vegetables or a side of steamed greens such as kale or spinach. You can also top the soup with a dollop of Greek yogurt or a sprinkle of grated cheese for extra creaminess and tang.

Looking for more delicious and wholesome recipes? Check out our A to Z Vegetarian Recipes for Every Meal and Occasion, or explore more Mediterranean-inspired dishes like the Chicken and Roasted Veg Recipes for Easy Healthy Meals.

Conclusion

This Basque Chicken Rice Vegetable Soup is an inviting dish that brings together the best of hearty ingredients and vibrant flavors. It’s perfect for anyone who loves a wholesome, one-pot meal that’s both nutritious and comforting.

With minimal prep and flexible ingredients, it suits busy lifestyles without sacrificing taste or quality.

Whether you’re cooking for family or meal prepping for the week, this recipe offers a satisfying solution that feels like a warm hug in every spoonful. Don’t forget to experiment with your favorite vegetables and spices to make it truly your own.

For more easy soups to try, explore our collection of Vegan Fall Soup Recipes To Warm Your Cozy Evenings and discover new favorites.

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