I love finding a recipe that warms the soul and truly nourishes my family. The fragrant aroma of simmering chicken and fresh vegetables fills my kitchen, promising a wholesome meal. Our easy Chicken and Rice Soup with Vegetables transforms simple kitchen staples into pure comfort. This is a time-tested family favorite, perfect for busy weeknights when you need a hearty, nourishing dinner everyone will love, all made in one pot.
Ingredients for Your Best Chicken and Rice Soup
- Core Ingredients for Hearty Flavor:
- Boneless, skinless chicken breasts or thighs: 1.5 lbs (680g) (lean protein, easy to shred).
- Long-grain white rice: 1 cup (185g) (e.g., jasmine, provides comforting substance).
- Low-sodium chicken broth: 8 cups (1.9L) (adds rich depth and moisture, a healthy choice).
- Carrots: 2 large (peeled, diced), Celery: 2 stalks (diced), Onion: 1 medium (diced) (the aromatic base, packed with vitamins).
- Extra virgin olive oil: 2 tablespoons (30ml) (for sautéing).
- Garlic: 4 cloves (minced, for pungent flavor).
- Dried thyme: 1 teaspoon (earthy warmth), Bay leaf: 1 (subtle savory depth).
- Salt and freshly ground black pepper: To taste (enhances all flavors). These staples build the foundation for a comforting and flavorful Chicken and Rice Soup with Vegetables.
- Optional Add-ins & Smart Swaps for Chicken and Rice Soup:
- Chicken Shortcuts: Use 3 cups leftover cooked rotisserie chicken for even faster prep.
- Rice Choices: Brown rice for more fiber (adjust cooking time), or a wild rice blend for nutty flavor.
- Extra Veggies: Add 1 cup frozen peas, corn, spinach, or green beans in the last few minutes for extra nutrients.
- Herbs: ¼ cup fresh parsley or dill (chopped) for a vibrant finish, or use fresh dill for a different brightness.
- Creamy Touch: A splash of ¼ cup milk or heavy cream for a richer texture (or Greek yogurt if that’s what’s in the fridge).
- Premium/Healthy Variations:
- Organic, pasture-raised chicken for higher quality protein, making your Chicken and Rice Soup with Vegetables even more wholesome.
- Low-sodium chicken broth for better health management.
- Fresh, local market vegetables for peak flavor and nutrients.
- Gluten-free rice varieties if needed.
- Seasonal or Freshness Notes:
- Look for crisp, sweet carrots and firm celery stalks at the market.
- Fresh fragrant parsley adds an unbeatable aroma and color.
- Choose plump, juicy chicken breasts or thighs for best results.
Step-by-Step Preparation Instructions for Cozy Soup
- Step 1: Prep the Veggies & Chicken (10 mins): Dice 2 large carrots, 2 celery stalks, and 1 medium onion finely. Cut 1.5 lbs boneless, skinless chicken breasts or thighs into 1-inch (2.5 cm) bite-sized pieces for even cooking.
- Step 2: Sauté Aromatics (5-7 mins): Heat 2 tablespoons extra virgin olive oil in a large 6-quart Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften and become tender, about 5-7 minutes. Stir in the 4 cloves of minced garlic for 1 minute until fragrant.
- Step 3: Brown the Chicken (5-8 mins): Add the chicken pieces to the pot and cook, stirring, until they are lightly browned on all sides, about 5-8 minutes. Ensure the chicken is cooked through but not overcooked before adding liquid to keep it tender. For a vegetarian version, you could skip the chicken here and add a can of drained chickpeas with the broth.
- Step 4: Simmer to Perfection (20-25 mins): Pour in 8 cups chicken broth, add 1 cup long-grain white rice, 1 teaspoon dried thyme, and 1 bay leaf. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook until the rice is plump and tender and the chicken is cooked through, about 20-25 minutes. If I’m using brown rice for extra fiber, I often simmer it for 40-45 minutes or until tender. If the soup gets too thick for your liking during simmering, add a splash more broth or water, about ½ cup at a time.
- Step 5: Finish and Serve (2 mins): Carefully remove and discard the bay leaf. If using chicken breasts, you can easily shred them within the pot using two forks, which is what I often do for a weeknight shortcut. Stir in the ¼ cup chopped fresh parsley. Taste and adjust seasonings with salt and freshly ground black pepper as needed until perfectly seasoned. Ladle the hot Chicken and Rice Soup with Vegetables into bowls and serve immediately for a truly comforting meal. This hearty Chicken and Rice Soup with Vegetables is perfect for easy healthy dinner ideas.
Best Times to Enjoy and Storage Tips for Chicken and Rice Soup
This comforting soup is perfect for many occasions. Knowing how to store it ensures healthy meals are always ready.
- Situations to Savor: Family dinners, comfort food on cold days, or easy meal prep for weekly lunches. Great for post-holiday leftover chicken.
- Serving Pairings: Crusty bread, a light green salad, fresh Parmesan, or a squeeze of lemon for brightness.
- Storage and Reheating Guidelines:
- Fridge: Store leftover Chicken and Rice Soup in an airtight container for 3-4 days.
- Freezer: Freeze cooled soup in freezer-safe containers for up to 3 months.
- Reheating: Warm on stovetop or microwave. Add broth if too thick.
Health, Nutrition & Lifestyle Benefits of Chicken and Rice Soup
This soup supports various diet and lifestyle needs for your family.
- Connect to Diet and Lifestyle Needs: A fantastic source of lean protein, complex carbohydrates, and rich in vitamins from vegetables. It’s a wholesome, low-fat, easy-to-digest option.
- 3-5 Points on Energy, Balance, or Nourishment: High-protein for satiety, nutrient-packed for wellness, hydrating and healing broth, balanced energy, and easily adaptable for low-carb diets.
How This Recipe Matches Everyday Goals
This recipe aligns with common home cooking objectives.
- Link Chicken and Rice Soup to Reader Needs: Budget-friendly with common ingredients, time-saving as a one-pot meal, wellness-focused as a homemade alternative, and versatile for dietary preferences to minimize food waste.
Pro Tips and Adjustments with Chicken and Rice Soup
Refine your cooking techniques and adapt the recipe to any palate.
- Technique Refinements for Better Flavor/Texture: Sear chicken lightly. Toast rice for nuttier flavor. Avoid over-stirring rice; I often add it towards the end for large batches.
- Seasoning and Spice Adjustments for Different Palates: Finish with lemon juice. Add hot sauce or red pepper flakes for kick. Experiment with oregano or marjoram.
- Allergy-Friendly or Kid-Friendly Modifications:
- Gluten-Free: Use gluten-free broth and naturally gluten-free rice.
- Dairy-Free: The recipe is naturally dairy-free; ensure any toppings are also.
- Kid-Friendly: Shred chicken finely, use small pasta instead of rice, keep seasonings mild. Add corn or peas.
FAQs About Chicken and Rice Soup with Vegetables
Is Chicken and Rice Soup good for weight loss?
Yes, this Chicken and Rice Soup with Vegetables can be a great addition to a weight loss plan. It’s packed with lean protein, fiber-rich vegetables, and complex carbohydrates, making it filling and nutritious. Portion control is always key.
Where to buy quality Chicken and Rice Soup ingredients?
You can find quality ingredients for your Chicken and Rice Soup at your local grocery store. For the freshest produce, check out farmer’s markets, and consider a reputable butcher for higher quality, pasture-raised chicken options.
Can I use this hearty soup in meal prep plans?
Absolutely! This hearty soup is excellent for meal prep. Make a large batch, portion it into airtight containers, and refrigerate for 3-4 days or freeze for up to 3 months for quick, convenient, and healthy meals throughout the week.
What kind of rice is best for this comforting soup?
Long-grain white rice, such as basmati or jasmine, is often preferred for this comforting soup as it holds its shape well. Brown rice adds extra fiber but will require a longer cooking time for tenderness.
Can I make this soup without chicken?
Yes, you can easily make a vegetarian version of this soup. Simply omit the chicken and use vegetable broth. For added protein and texture, consider stirring in a can of drained chickpeas or cannellini beans.
How do I prevent the rice from getting mushy in Chicken and Rice Soup?
To prevent mushy rice, add it towards the end of the cooking process so it doesn’t overcook. Alternatively, I sometimes cook the rice separately and add it to individual bowls just before serving my Chicken and Rice Soup for the best texture.
Can I add different vegetables to this soup?
Of course! This soup recipe is very versatile. Feel free to add other vegetables like broccoli florets, green beans, corn, or diced potatoes for extra nutrients and flavor, especially in the last 10 minutes of cooking.
Conclusion
Whip up this easy Chicken and Rice Soup with Vegetables and bring warmth and nourishment to your family table tonight. It’s the ultimate cozy, satisfying meal that truly feels like a hug in a bowl, perfect for healthy eating. Pin this recipe for your next family dinner and share your comforting creations with us!
Chicken and Rice Soup with Vegetables
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Our easy Chicken and Rice Soup with Vegetables transforms simple kitchen staples into pure comfort. This one-pot, time-tested family favorite is perfect for busy weeknights, offering a hearty and nourishing dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 8 cups low-sodium chicken broth
- 2 large carrots, peeled, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
- 0.25 cup fresh parsley, chopped
Instructions
- Prep Vegetables & Chicken: Dice 2 large carrots, 2 celery stalks, and 1 medium onion finely. Cut 1.5 lbs boneless, skinless chicken breasts or thighs into 1-inch (2.5 cm) bite-sized pieces for even cooking.
- Sauté Aromatics: Heat 2 tablespoons extra virgin olive oil in a large 6-quart Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften and become tender, about 5-7 minutes. Stir in the 4 cloves of minced garlic for 1 minute until fragrant.
- Brown the Chicken: Add the chicken pieces to the pot and cook, stirring, until they are lightly browned on all sides, about 5-8 minutes.
- Simmer Soup: Pour in 8 cups chicken broth, add 1 cup long-grain white rice, 1 teaspoon dried thyme, and 1 bay leaf. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook until the rice is plump and tender and the chicken is cooked through, about 20-25 minutes.
- Finish & Serve: Carefully remove and discard the bay leaf. Shred chicken within the pot using two forks if desired. Stir in the 0.25 cup chopped fresh parsley. Taste and adjust seasonings with salt and freshly ground black pepper as needed until perfectly seasoned. Ladle the hot soup into bowls and serve immediately.
Notes
To keep chicken tender, ensure it is cooked through but not overcooked before adding liquid. For a vegetarian option, substitute chicken with a can of drained chickpeas. If using brown rice, simmer for 40-45 minutes until tender. If soup thickens too much, add 0.5 cup more broth or water. Shred chicken breasts directly in the pot for convenience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 300 calories
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: easy soup, chicken soup, rice soup, vegetable soup, one pot, comfort food, weeknight dinner, healthy soup, family meal