Quick Chicken Rice Veggie Soup
Warm, hearty, and packed with wholesome ingredients, this Quick Chicken Rice Veggie Soup is the ultimate comfort meal that comes together in just 40 minutes. Featuring tender chicken, nutritious baby spinach, and a medley of colorful veggies like carrots and celery, this one-pot wonder is elevated with aromatic herbs like thyme and oregano. Fluffy white rice adds a satisfying touch, making it a perfect choice for busy weeknights or when you're craving something soothing. Light and flavorful, this soup gets an optional citrusy kick from a splash of fresh lemon juice and an herby garnish of parsley. Simplicity meets nourishment in this easy chicken soup recipe that’s certain to become a family favorite. Perfect for meal prep, cozy dinners, or even as a remedy for cold-weather blues!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 6 cups chicken broth
- 0.5 cup uncooked white rice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach, roughly chopped
- 0.25 cup fresh parsley, chopped (optional, for garnish)
- 1 tablespoon lemon juice (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the bite-sized chicken pieces to the pot and cook for about 5 minutes, stirring occasionally, until they are lightly browned on all sides.
Pour in the chicken broth and bring to a gentle boil.
Add the uncooked rice, dried thyme, oregano, salt, and black pepper to the pot. Stir to combine.
Reduce the heat to a simmer, cover the pot, and cook for 15 minutes, or until the rice is tender and fully cooked.
Stir in the chopped spinach and let it wilt into the soup for 1-2 minutes.
Taste and adjust seasoning as needed. For added brightness, stir in lemon juice, if desired.
Serve hot, garnished with fresh parsley if using.
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6264 mg | 272% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 17.6 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 515 mg | 40% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4191 mg | 89% | |
*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.
