Chicken Vegetable Soup with Rice (Print View)
A comforting, hearty blend of tender chicken, fresh vegetables, and rice. Ideal for a warming, nourishing meal anytime.
# What You'll Need:
→ Poultry
01 - 2 boneless skinless chicken breasts (approximately 14 ounces), diced into bite-sized pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 large carrots, peeled and sliced into rounds
04 - 2 celery stalks, sliced
05 - 1 red bell pepper, diced
06 - 2 cloves garlic, minced
07 - 5 ounces green beans, trimmed and cut into 1-inch pieces
08 - 3.5 ounces frozen peas
→ Grains
09 - 2/3 cup long-grain white rice, rinsed until water runs clear
→ Broth and Seasonings
10 - 6 cups low-sodium chicken broth
11 - 1 tablespoon olive oil
12 - 1 dried bay leaf
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried oregano
15 - Kosher salt and freshly ground black pepper to taste
→ Garnish
16 - 2 tablespoons fresh flat-leaf parsley, chopped
# Step-by-Step Directions:
01 - Heat olive oil in a large soup pot or Dutch oven over medium heat. Add chopped onion, sliced carrots, celery, and diced red bell pepper. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften and onion becomes translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced chicken breast to the pot. Cook for 3 to 4 minutes, stirring frequently, until chicken is opaque on all sides but not fully cooked through.
04 - Pour in rinsed rice, green beans, bay leaf, dried thyme, oregano, chicken broth, salt, and pepper. Stir well to combine all ingredients. Increase heat to high and bring mixture to a rolling boil.
05 - Once boiling, reduce heat to low and cover pot with a tight-fitting lid. Simmer gently for 20 minutes, or until rice is fully cooked and vegetables are tender. Stir once halfway through to prevent rice from sticking to bottom.
06 - Remove lid and stir in frozen peas. Continue simmering uncovered for 3 to 4 minutes until peas are heated through.
07 - Remove and discard bay leaf. Taste soup and adjust seasoning with additional salt and pepper if needed. Ladle hot soup into bowls and garnish with chopped fresh parsley. Serve immediately.
# Expert Suggestions:
01 -
- This soup is like a warm hug in a bowl, perfect for chasing away any chill or simply unwinding after a long day.
- It's incredibly versatile, making it super easy to adapt to whatever veggies you have lingering in your fridge.
02 -
- Using low-sodium broth is a game-changer; it gives you complete control over the final saltiness, a lesson I learned after one too many overly salty soups.
- If you opt for brown rice, remember it needs a longer simmer, typically an extra 10–15 minutes, so adjust your cooking time accordingly.
03 -
- Don't overcrowd the pot when sautéing your vegetables; giving them space allows them to caramelize slightly and develop deeper flavors.
- For extra tender chicken, you can poach the chicken breasts separately and shred them, adding them back into the soup just before the peas go in.