On a chilly evening, there’s nothing more comforting than a warm bowl of veggie chicken rice soup. This hearty dish is packed with flavor and nutrition, making it a family favorite in our home. Easy to prepare and perfect for any occasion, this soup is your go-to meal for a cozy night in.
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Every winter, my grandmother would cook up a large pot of her famous chicken rice soup, filling the house with a delicious aroma that could warm even the coldest of days. Her secret? Loads of fresh vegetables and a loving hand. This recipe borrows from her wisdom and adds a modern twist to create a dish that’s both nostalgic and excitingly new.
Why You’ll Love This Recipe
This recipe is a game-changer for several reasons:
- Healthy & Hearty: Packed with fresh veggies and lean chicken, it’s a nutritious meal.
- Easy to Make: Whether you’re a novice or an experienced cook, this soup is straightforward and hassle-free.
- Customizable: Adapt the ingredients to suit your dietary preferences or what’s in your pantry.
- Perfect for Leftovers: Tastes even better the next day, making meal prep a breeze.
Ingredients Notes
For the freshest taste, choose seasonal vegetables. Here’s what you need to know about sourcing and substitutions:
- Chicken: Opt for organic chicken breast for a tender texture.
- Rice: Brown rice adds a nutty flavor but feel free to use white rice for a quicker cooking time.
- Vegetables: Use fresh carrots, celery, and spinach for a nutrient-rich dish.
- Herbs: Fresh herbs like thyme and parsley enhance the soup’s aroma.
Recipe Steps
Step 1
Begin by cooking the rice according to the package instructions. While the rice is cooking, prepare the vegetables by dicing them into uniform pieces for even cooking.
Step 2
In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced chicken and cook until lightly browned. Remove the chicken and set aside.
Step 3
Add the onions, garlic, carrots, and celery to the pot. Sauté until the vegetables soften, approximately 5-7 minutes.
Step 4
Return the chicken to the pot, add the chicken broth, and bring to a gentle boil. Lower the heat and simmer for 20 minutes.
Step 5
Stir in the cooked rice and fresh spinach. Let the soup simmer for another 5 minutes until the spinach wilts. Season with salt, pepper, and herbs to taste before serving.
Storage Options
To store leftovers, let the soup cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze the soup in portion-sized containers for up to 3 months. Reheat on the stovetop over low heat, adding a bit of water if necessary to achieve the desired consistency.
Variations & Substitutions
Consider these variations to suit different tastes or dietary needs:
- Vegetarian: Replace chicken with chickpeas or tofu for a meat-free version.
- Spicy Kick: Add a dash of cayenne pepper or a chopped jalapeño for heat.
- Dairy-Free: For a creamier texture without dairy, incorporate coconut milk.
Serving Suggestions
This soup is ideal for lunch or dinner and pairs beautifully with crusty bread or a side salad. Serve it in large bowls, topped with grated Parmesan or a drizzle of olive oil for an extra touch of luxury.
Frequently Asked Questions
Can I use frozen vegetables in this soup?
Yes, frozen vegetables can be a convenient substitute. They may slightly alter the texture and flavor, but generally work well. Simply add them directly to the pot without thawing for minimal flavor compromise.
What type of rice is best for soup?
Long-grain brown rice or basmati rice are ideal due to their firm texture, which holds up well in soups. Avoid instant or quick-cook varieties as they can become mushy.
How do I keep the rice from soaking up all the broth?
To prevent your rice from absorbing too much soup, you can cook the rice separately. Add it to individual servings just before eating, ensuring you have a delightful balance of ingredients.
veggie chicken rice soup
Ingredients
Main Ingredients
- 1.5 cups chicken broth low-sodium preferred
- 1 cup diced chicken breast cooked
- 1 cup rice cooked
- 0.5 cup carrots diced
Instructions
Preparation Steps
- In a large pot, bring the chicken broth to a boil.
- Add the cooked chicken, rice, and carrots to the pot.
- Simmer for 20 minutes or until the vegetables are tender.
- Season with salt and pepper to taste before serving.
