Chicken-Rice-Vegetable Soup-Stew
A hearty chicken, rice, and vegetable soup-stew packed with flavorful broth, tender chicken, and nutritious vegetables, perfect for comforting family meals or gatherings.
Ingredients
- 2 1/2 to 3 lb. chicken (fryer, cut up, with excess fat removed)
- 2 1/2 qt. water ⓘ
- 1 1/2 tsp. salt ⓘ
- 3 or 4 peppercorns ⓘ
- 2 bouillon cubes ⓘ
- 2 to 3 ribs celery ⓘ
- 1 medium onion ⓘ
- 2 to 3 medium carrots ⓘ
- 1 sprig parsley or dried flakes ⓘ
- 1 strip bell pepper (optional) ⓘ
- 3/4 cup rice ⓘ
- 1/4 cup frozen green beans or baby limas or both ⓘ
- 1/4 cup frozen green peas ⓘ
- 2 cups to 1 quart milk ⓘ
Instructions
- Cook the chicken, water, salt, peppercorns, and bouillon cubes together and simmer until the chicken is tender, about 30 minutes. Remove the chicken from the broth.
- Strain the broth and return it to a clean pot. Add chopped celery, onion, carrots, parsley or dried flakes, and bell pepper if desired. Cook for about 20 minutes.
- Add the chopped chicken, rice, frozen green beans or limas, and green peas. Cook until the vegetables and rice are tender, at least 10 minutes.
- Stir in milk and cook until heated through. Add thickening if desired and adjust seasoning before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or a tablespoon of soy sauce when cooking the vegetables. If you prefer a thicker soup, you can use a cornstarch slurry to thicken it. For a lighter version, substitute the rice with quinoa or omit it completely for a lower-carb option. Fresh herbs like thyme or dill can also enhance the flavor profile.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Grandma'S Zucchini Cookies for dessert, creating a comforting dining experience. You can also garnish each bowl with fresh herbs or a sprinkle of cheese for added flavor. Enjoy with a side of roasted vegetables for a well-rounded meal.
Storage & Reheating
Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove, adding extra milk or water as needed to restore creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Rice-Vegetable Soup-Stew contains roughly 252 calories, with 14g protein, 42g carbohydrates, and 6g fat. It is an excellent source of vitamin C (320% of the Daily Value), iron (67% of the Daily Value), and dietary fiber (45% of the Daily Value). Note that it is relatively high in sodium, at 1007mg per serving (44% 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 leftover chicken for this soup?
Absolutely! Using leftover chicken is a great time-saver. Just skip the initial cooking step and add your shredded chicken directly to the broth after straining. This will reduce cooking time and still provide a delicious flavor.
How can I make this soup gluten-free?
To make this soup gluten-free, ensure that your bouillon cubes are gluten-free and substitute regular rice with a gluten-free grain, like brown rice or quinoa. Always check labels to ensure all ingredients are safe for your dietary needs.
Can I add more vegetables to the soup?
Yes! Feel free to add your favorite vegetables such as zucchini, corn, or spinach. Just make sure to adjust the cooking time so that all vegetables are tender and incorporated well into the soup.
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).