Chicken Soup With Vegetables And Rice
A hearty chicken soup with vegetables and rice, featuring tender chicken, flavorful broth, and comforting textures—perfect for family dinners or cozy weekends.
Ingredients
Instructions
- In a 5-quart Dutch oven over medium-high heat, add salad oil and cook carrots, celery, and onions until lightly browned, about 10 minutes.
- Remove vegetables with a slotted spoon and set aside in a bowl.
- In the same Dutch oven, add chicken, parsley sprigs, bay leaf, chicken flavored bouillon, salt, and six cups of water. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for about 20 minutes or until juices run clear when chicken is pierced with a knife.
- Remove chicken with a slotted spoon and refrigerate until easy to handle, about 15 minutes.
- Discard bones from chicken and cut into bite-sized pieces.
- Add vegetables and rice to the broth in the Dutch oven. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 30 minutes or until rice and vegetables are tender.
- Add the cooked chicken to the Dutch oven and bring to a boil.
- Discard bay leaf and parsley sprigs before serving.
Tips & Substitutions
For a richer flavor, consider adding garlic or a splash of lemon juice. You can substitute brown rice for parboiled rice, but adjust the cooking time accordingly. If you're short on time, pre-cooked rotisserie chicken can be used in place of raw chicken to speed up the process. For a heartier soup, add more vegetables like peas or green beans.
Serving Suggestions
Serve the chicken soup with a side of crusty bread or a simple green salad for a complete meal. This dish pairs beautifully with the 'Sour Cream Chicken And Egg Casserole' for a comforting dinner. Garnish with fresh parsley or a sprinkle of black pepper for added flavor before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth if the soup is too thick. Alternatively, you can microwave individual portions, covered, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Soup With Vegetables And Rice contains roughly 977 calories, with 23g protein, 84g carbohydrates, and 68g fat. It is an excellent source of iron (169% of the Daily Value), vitamin A (153% of the Daily Value), and dietary fiber (97% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2409mg per serving (105% 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 frozen vegetables in this chicken soup?
Yes, frozen vegetables can be a convenient alternative. Just add them to the soup during the last 10-15 minutes of cooking to ensure they heat through without becoming mushy.
What can I do if the soup is too salty?
If your soup turns out too salty, you can add more water or low-sodium chicken broth to dilute the saltiness. Alternatively, adding a peeled potato can help absorb some of the salt. Just remember to remove the potato before serving.
Can I make this chicken soup in a slow cooker?
Absolutely! Simply brown the vegetables as directed, then transfer them to a slow cooker along with the chicken and other ingredients. Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is tender and cooked through.
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).