Chicken And Rice In Green Vegetable Broth
A comforting chicken and rice dish simmered in a flavorful green vegetable broth, featuring tender chicken, wilted cabbage and spinach, and aromatic thyme. Perfect for a wholesome, light meal that highlights fresh greens and savory poultry, suitable for lunch or dinner with a nourishing appeal.
Ingredients
Instructions
- Remove and discard the skin from the chicken legs.
- In a large saucepan, combine chicken broth, water, rice, thyme, and pepper.
- Add the chicken legs to the saucepan, cover, and bring to a boil over high heat.
- Reduce heat to low and simmer, covered, for 15 minutes.
- Shred the cabbage and spinach leaves.
- Remove the chicken to a cutting board, remove meat from bones, and cut into bite-sized pieces.
- Return the shredded chicken to the broth, add the cabbage and spinach.
- Bring to a boil over medium heat and cook just until the vegetables are wilted and heated through, about 1 minute.
Tips & Substitutions
For added flavor, consider marinating the chicken legs in a mixture of olive oil, garlic, and lemon juice before cooking. If you prefer, swap out the cabbage for kale or use quinoa instead of rice for a different texture. You can also add herbs like parsley or dill for extra freshness. This recipe can be adapted to include other vegetables like carrots or peas.
Serving Suggestions
Serve this comforting chicken and rice soup hot, garnished with fresh herbs like parsley or chives. It pairs well with crusty bread or a simple salad for a complete meal. For a fun twist, serve with a side of Onion Dip For Veggies Or Chips And Pretzels to start your meal.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth to maintain moisture. This dish also freezes well; just ensure it's cooled completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Rice In Green Vegetable Broth contains roughly 102 calories, with 8g protein, 19g carbohydrates, and 2g fat. It is an excellent source of vitamin C (233% of the Daily Value), dietary fiber (39% of the Daily Value), and iron (37% of the Daily Value), and a good source of potassium and protein. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but adjust the cooking time as it will cook faster. Make sure to monitor the chicken closely to prevent overcooking. Boneless thighs or breasts will work well and still provide a delicious flavor.
What can I substitute for chicken broth?
You can use vegetable broth or a homemade broth if you want a lighter option. Additionally, if you need a low-sodium alternative, look for low-sodium chicken broth in stores or dilute regular broth with water.
How do I make this dish vegetarian?
To make this dish vegetarian, substitute the chicken legs with firm tofu or chickpeas for protein and replace chicken broth with vegetable broth. The addition of more vegetables like bell peppers or zucchini can enhance the flavor profile while keeping it hearty.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).