Chicken Rice and Vegetable Soup
Warm up with a bowl of hearty Chicken Rice and Vegetable Soup, a comforting and nutritious meal that's perfect for busy weeknights or cozy weekends. This wholesome soup combines tender bites of chicken breast, fluffy white rice, and a medley of vibrant vegetables like carrots, celery, and green peas, all simmered in a flavorful chicken broth infused with dried herbs like thyme and parsley. A dash of fresh parsley and a splash of lemon juice added at the end lend a refreshing brightness to every spoonful. Ready in under an hour, this one-pot wonder is as easy to make as it is satisfying, offering a delicious balance of protein, carbs, and veggies in one bowl. Perfect for meal prep or serving a crowd, this simple chicken soup recipe is a must-have in your comfort food repertoire.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast
- 1 medium yellow onion
- 3 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 8 cups chicken broth
- 1 cup white rice
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen green peas
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the chicken breast into bite-sized pieces. Season lightly with a pinch of salt and pepper.
Add the chicken to the pot and cook for 5-6 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the pot and set aside.
Finely dice the onion, slice the carrots, and chop the celery. Mince the garlic.
Add the onion, carrots, and celery to the same pot. Sauté for 5 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer.
Add the browned chicken back into the pot along with the white rice, dried thyme, dried parsley, bay leaf, salt, and pepper. Stir well to combine.
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes until the rice is tender.
Once the rice is cooked, stir in the frozen green peas and allow them to heat through for 2-3 minutes.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf from the soup.
Stir in the freshly chopped parsley and lemon juice for a burst of freshness.
Serve hot and enjoy your hearty Chicken Rice and Vegetable Soup.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 8505 mg | 370% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 28.9 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4496 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
