Chicken Vegetable Soup Rice (Print View)

A nourishing dish featuring tender chicken, fresh vegetables, and fluffy rice in a savory broth.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts, diced (about 14 oz)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, trimmed and cut into ¾ inch pieces
08 - 1 cup frozen corn kernels
09 - 1 cup frozen peas

→ Grains

10 - ¾ cup long-grain white rice, rinsed

→ Liquids

11 - 8 cups low-sodium chicken broth
12 - 2 tablespoons olive oil

→ Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley or 1 tablespoon fresh, chopped
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste

# Step-by-Step Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced chicken; cook for 3 to 4 minutes, turning occasionally until lightly browned but not fully cooked.
04 - Add zucchini, green beans, rice, chicken broth, thyme, parsley, and bay leaf. Bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 20 minutes.
06 - Add corn and peas; simmer uncovered for 10 to 15 minutes, or until vegetables are tender and rice is cooked through.
07 - Remove bay leaf. Season soup with salt and freshly ground black pepper to taste.
08 - Ladle soup into bowls and serve hot, garnished with additional parsley if desired.

# Expert Suggestions:

01 -
  • It's ready in an hour and tastes like you've been simmering it all day.
  • One pot means one thing to wash, which is honestly half the appeal.
  • You can throw in whatever vegetables you have on hand and it just works.
02 -
  • Rinsing the rice before it goes in stops the soup from becoming starchy and cloudy, a detail that transforms the whole texture.
  • Frozen vegetables work just as well as fresh ones here, and sometimes better because they're picked at peak ripeness and already broken down slightly to release flavor.
  • The bay leaf must come out before serving or you'll get a mouthful of it, which is less fun than it sounds.
03 -
  • If you have leftover rotisserie chicken from the market, shred it and add it at the end instead of cooking raw chicken, which saves time and adds even more flavor.
  • Toasting the rice in the pan with the vegetables for a minute before adding the broth gives it a subtle nuttiness that people taste but can't quite name.

Go Back