Chicken And Rice Vegetable Soup
A hearty chicken and vegetable soup with rice, packed with savory flavors and wholesome ingredients, perfect for comforting family dinners or meal prep.
Ingredients
- 1 cup chopped celery ⓘ
- 1 cup chopped onion ⓘ
- 2 to 3 tablespoons margarine ⓘ
- 8 cups water ⓘ
- 4 cups cubed chicken ⓘ
- 1 cup diced carrots ⓘ
- 1 (28 oz.) can tomatoes, drained and cut up ⓘ
- 8 teaspoons chicken bouillon ⓘ
- 1/2 teaspoon thyme leaves ⓘ
- 1/4 to 1/2 teaspoon pepper ⓘ
- 1 bay leaf ⓘ
- 2/3 to 1 cup uncooked rice ⓘ
Instructions
- Cook chopped celery and onion in margarine until tender.
- Stir in water, cubed chicken, diced carrots, drained and chopped tomatoes, chicken bouillon, thyme, pepper, and bay leaf.
- Bring to a boil and then simmer for 30 minutes.
- Remove the bay leaf.
- Stir in uncooked rice and cook for an additional 15 minutes or until the rice is done.
Tips & Substitutions
For enhanced flavor, consider adding a splash of lemon juice or a handful of fresh herbs like parsley or cilantro at the end. If you prefer a heartier soup, you can substitute quinoa for the rice. Additionally, feel free to use leftover rotisserie chicken to save time. This recipe can be easily adapted to include other vegetables like green beans or corn.
Serving Suggestions
Serve this comforting soup with a slice of crusty bread or a side salad for a complete meal. It pairs beautifully with Chicken (Turkey) Broccoli Delight for a heartier dinner option. For a flavorful twist, sprinkle some grated Parmesan cheese or croutons on top just before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water or broth if it thickens too much. This soup also freezes well; just make sure to leave out the rice before freezing and add it fresh when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Rice Vegetable Soup contains roughly 2379 calories, with 56g protein, 482g carbohydrates, and 77g fat. It is an excellent source of dietary fiber (500% of the Daily Value), vitamin C (349% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
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 brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time. Adjust the cooking time to about 40-45 minutes after adding the rice to ensure it's fully cooked and tender.
What can I substitute for chicken bouillon?
If you prefer a healthier alternative, you can use low-sodium chicken broth instead of bouillon. Just reduce the amount of water added accordingly to maintain the soup's flavor balance.
Can I make this soup in a slow cooker?
Absolutely! To make this soup in a slow cooker, sauté the celery and onion first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the rice in the last 30 minutes of cooking.
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).