Chicken Vegetable Soup Rice (Printable View)

Tender chicken, fresh vegetables, and rice combine in a warm, nourishing bowl.

# What You’ll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts, diced (approximately 14 oz)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, trimmed and cut into ¾ inch pieces
08 - 1 cup frozen corn kernels
09 - 1 cup frozen peas

→ Grains

10 - ¾ cup long-grain white rice, rinsed (approximately 5 oz)

→ Liquids

11 - 8 cups low-sodium chicken broth (64 fl oz)
12 - 2 tablespoons olive oil

→ Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley or 1 tablespoon fresh, chopped
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste

# Cooking Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken and cook for 3 to 4 minutes, turning occasionally, until lightly browned but not fully cooked.
04 - Add zucchini, green beans, rinsed rice, chicken broth, dried thyme, parsley, and bay leaf. Bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 20 minutes.
06 - Stir in corn and peas, then simmer uncovered for 10 to 15 minutes until vegetables are tender and rice is cooked.
07 - Remove bay leaf, season with salt and pepper to taste, and serve hot. Optionally garnish with fresh parsley.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been tending it all day.
  • The rice absorbs all that savory broth so every spoonful feels substantial and satisfying.
  • Packed with enough vegetables and protein that it actually feels like a complete meal, not just an appetizer.
02 -
  • Rinse your rice before it goes in the pot, or the whole soup becomes starchy and murky instead of clear and elegant.
  • The frozen vegetables go in at the end because they cook so fast that adding them early means they'll turn to mush.
  • Don't skip the bay leaf, and don't forget to remove it before serving, or someone will find it and wonder what you were thinking.
03 -
  • If your broth tastes thin or one-dimensional, add a teaspoon of soy sauce or Worcestershire sauce to deepen it without anyone knowing what you did.
  • A squeeze of fresh lemon juice right at the end brightens everything up and makes people ask what your secret is.

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