Chicken And Vegetable Rice Soup
A comforting chicken and vegetable rice soup packed with wholesome flavors and tender vegetables. Perfect for a light, nourishing meal, this dish combines savory chicken broth with fresh vegetables and brown rice, making it ideal for lunch or dinner for those seeking a healthy, satisfying option.
Ingredients
Instructions
- Put chicken broth in a large pot and add the vegetable base.
- Simmer on low heat.
- Add all vegetables and cooked rice to the broth.
- Stir occasionally and cook, covered, for 1 hour or until vegetables are tender.
Tips & Substitutions
For added depth of flavor, consider sautéing the onion in a bit of olive oil before adding it to the broth. If you’re short on time, pre-cooked rotisserie chicken can be a great substitute for the uncooked brown rice; just add it in the last 15 minutes of cooking. Feel free to mix in other seasonal vegetables you have on hand, such as zucchini or bell peppers.
Serving Suggestions
Serve this comforting soup hot, garnished with fresh herbs like parsley or cilantro for added freshness. It pairs perfectly with a slice of crusty bread or a simple green salad. For a heartier meal, consider serving it alongside a side of the One Pan Chicken And Gravy for a satisfying dinner option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop over medium heat until heated through, stirring occasionally. You may need to add a splash of broth or water if the soup thickens too much in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Vegetable Rice Soup contains roughly 262 calories, with 6g protein, 54g carbohydrates, and 3g fat. It is an excellent source of vitamin A (115% of the Daily Value) and dietary fiber (31% of the Daily Value), and a good source of potassium and protein. It also contributes 9g 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 white rice instead of brown rice in this recipe?
Yes, you can substitute white rice for brown rice, but keep in mind that the cooking time will be shorter. White rice typically cooks in about 15-20 minutes, so add it to the soup later in the cooking process, around the last 20 minutes, to prevent it from becoming mushy.
Is it possible to make this soup vegetarian?
Absolutely! To make this soup vegetarian, simply replace the chicken broth with vegetable broth and omit the chicken. The vegetable base will enhance the flavor, and you can add more protein by including beans or lentils for a nutritious boost.
Can I freeze this soup?
Yes, this soup freezes well! Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop, adding a bit of water or broth if needed.
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).