Whoopee Twice Chicken Veggie Soup with Rice
Warm up with a hearty bowl of Whoopee Twice Chicken Veggie Soup with Rice, a comforting one-pot wonder that combines the rich flavors of homemade chicken broth with the goodness of fresh veggies and rice. This recipe makes the most of roasted chicken, using both the shredded meat and bones to create a deeply flavorful, nutrient-packed broth simmered with bay leaf and thyme. Loaded with tender carrots, zucchini, celery, vibrant spinach, and wholesome rice, this soup is perfect for a cozy weeknight meal or meal prep for the week ahead. It's not just soup; it's a wholesome, satisfying experience that’s both hearty and healthy. Easy to customize and ready to impress, this chicken and veggie soup is ideal for family dinners or anytime you crave warmth in a bowl. Serve it hot, garnished with a sprinkle of fresh parsley, and watch it disappear in no time! Keywords: chicken veggie soup, homemade chicken broth, hearty chicken soup, chicken soup with rice, healthy chicken soup recipe.
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Recipe Information
Ingredients
- 2 cups Cooked roasted chicken (shredded)
- 1 set (bones from 1 chicken) Chicken bones (from roasted chicken)
- 10 cups Water
- 2 tablespoons Olive oil
- 1 large Onion (diced)
- 2 medium Carrots (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 medium Zucchini (diced)
- 2 cups Fresh spinach
- 2 cups Cooked white or brown rice
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Place the roasted chicken bones into a large stockpot. Add 10 cups of water, the bay leaf, and a pinch of salt. Bring to a boil over high heat, then reduce to a low simmer. Let the broth cook uncovered for 45-60 minutes to extract the flavors.
While the broth is simmering, prepare your vegetables: dice the onion, carrots, celery, and zucchini. Mince the garlic and set all vegetables aside.
Once the broth is done, strain it through a fine mesh sieve into a large bowl to remove the bones and impurities. Discard the bones and set the clear broth aside.
In the same stockpot, heat 2 tablespoons of olive oil over medium heat. Add the onions, carrots, celery, and minced garlic. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Pour the strained broth back into the pot with the sautéed vegetables. Add the dried thyme, 1 teaspoon of salt, and freshly ground black pepper. Bring to a gentle simmer and cook for 15 minutes.
Add the diced zucchini to the pot and continue to simmer for another 10 minutes until the zucchini is tender.
Stir in the shredded roasted chicken, cooked rice, and fresh spinach. Simmer for 5 more minutes until the spinach is wilted and the soup is heated through.
Taste the soup and adjust seasonings as needed. Ladle into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 20.9 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2808 mg | 60% | |
*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.
