Chicken Vegetable Rice Soup Recipe

When the weather turns chilly or you simply crave a warm, comforting meal, nothing hits the spot quite like a hearty bowl of chicken vegetable rice soup. This classic soup combines tender pieces of chicken, wholesome vegetables, and fluffy rice in a savory broth that’s both nourishing and satisfying.

Whether you’re looking to soothe a cold or just want a simple, homey dinner, this recipe delivers on flavor and ease. The best part?

It’s incredibly versatile, allowing you to customize the veggies and seasonings to suit your taste. Plus, it’s a fantastic way to use up leftover chicken or veggies from your fridge, minimizing waste while maximizing deliciousness.

This soup is perfect for busy weeknights or meal prep, as it stores beautifully and tastes even better the next day. It’s also a wonderful introduction to cooking soups if you’re new to the kitchen, thanks to its straightforward steps and accessible ingredients.

Ready to dive into a bowl of cozy goodness? Let’s explore everything you need to know to make this chicken vegetable rice soup your new go-to comfort food.

Why You’ll Love This Recipe

This chicken vegetable rice soup is a standout because it strikes the perfect balance between hearty and healthy. The combination of lean chicken, fresh vegetables, and rice creates a filling meal that doesn’t feel heavy or greasy.

Simple ingredients come together quickly in one pot, meaning less cleanup and more time enjoying your meal. It’s also naturally gluten-free and can be adapted to suit various dietary preferences.

Because the soup is so flexible, you can easily swap in seasonal vegetables or add your favorite herbs and spices to keep things exciting. It’s a nourishing bowl of warmth that’s both kid-friendly and adult-approved.

Ingredients

Equipment

• Large stockpot or Dutch oven – for cooking the soup
• Chef’s knife – to chop vegetables and chicken
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula – for stirring
• Ladle – for serving
• Fine mesh strainer (optional) – to rinse rice

Instructions

1. Prepare the ingredients. Chop the carrots, celery, and onion into small pieces. Mince the garlic cloves. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. Cook the chicken. Heat 1 tablespoon of olive oil in your stockpot over medium heat. Add the chicken breasts whole and cook for about 5 minutes on each side until golden brown but not fully cooked through. Remove the chicken and set aside.
3. Sauté the vegetables. In the same pot, add the remaining 1 tablespoon of olive oil. Toss in the chopped onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add broth and seasonings. Pour in the chicken broth, then add the dried thyme, bay leaf, salt, and black pepper. Stir to combine.
5. Simmer the soup. Return the chicken breasts to the pot. Bring the soup to a boil, then reduce heat to low and cover. Let it simmer gently for 15 minutes.
6. Add rice and continue cooking. Remove the chicken breasts temporarily and stir in the rinsed rice. Return the chicken to the pot and simmer for an additional 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F / 75°C).
7. Shred the chicken. Carefully remove the chicken breasts again and shred them using two forks. Return the shredded chicken to the soup.
8. Add peas and finish. Stir in the frozen peas and cook for 5 more minutes until the peas are heated through. Taste and adjust seasoning with additional salt or pepper if needed.
9. Serve garnished. Remove the bay leaf. Ladle the soup into bowls and sprinkle with fresh parsley for a bright finish.

Tips & Variations

Tip: For an even richer broth, use homemade chicken stock. You can also add a splash of lemon juice or a dash of hot sauce to brighten and spice up your soup.

Variation: Swap the white rice for brown rice or quinoa for a nuttier texture and extra fiber, but note that cooking times will increase. You can also add diced potatoes or zucchini for more veggie variety.

Make it vegetarian: Replace the chicken with hearty mushrooms or tofu and use vegetable broth instead of chicken broth to create a comforting vegan-friendly version. For more delicious plant-based meals, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals.

Nutrition Facts

*Percent Daily Values are based on a 2,000 calorie diet.

Serving Suggestions

This soup shines best when served hot and fresh, paired with a warm slice of crusty bread or a soft dinner roll for dipping. You can also accompany it with a simple side salad dressed in vinaigrette for a complete meal.

For a heartier option, consider serving with a light sandwich such as our Veggie Quesadilla Recipe Indian Style Easy & Delicious or a side of roasted vegetables.

If you want to enjoy this soup on a cozy night in, pair it with something sweet afterward like a Vegan Halloween Dessert Recipes That Will Wow Your Guests for a comforting end to your meal.

Conclusion

Crafting the perfect bowl of chicken vegetable rice soup is easier than you might think, and the rewards are immense. This recipe offers not only warmth and comfort but also a balanced meal packed with protein, fiber, and fresh flavors.

Its adaptability means you can tailor it to fit your pantry and preferences, making it a reliable staple for any season.

Whether you’re cooking for a family dinner or meal prepping for the week, this soup delivers on nourishment and satisfaction. Plus, it’s a great introduction to homemade soup-making that you can build on with new ingredients and spices.

Don’t forget to explore more delicious recipes on our site, such as the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for a vibrant culinary adventure.

So grab your pot, gather your ingredients, and dive into this soul-soothing chicken vegetable rice soup. Warmth, flavor, and comfort await in every spoonful!

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