Chicken Rice And Vegetable Soup

Name: Chicken Rice And Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 pound chicken breast, chopped; 1 cup uncooked rice; 4 cups chicken broth; 2 cups mixed vegetables (carrots, peas, corn); 1 medium onion, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 2 tablespoons soy sauce; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Homemade Comfort Meals

I love making Chicken Rice and Vegetable Soup on chilly evenings when I crave something warm and hearty. This recipe brings together tender chicken, nutritious vegetables, and fluffy rice all simmered together in a flavorful broth. It not only nourishes the body but also comforts the soul. The beauty of this soup lies in its simplicity and ability to use whatever vegetables I have on hand. Whether it's a busy weeknight dinner or a cozy gathering, this soup always hits the spot.

Created by

Aubrey Collins

Last updated on 2026-02-15T07:25:36.106Z

When I first decided to try making Chicken Rice and Vegetable Soup, I wanted to create something that felt like a warm hug in a bowl. After several trials, I discovered that adding a splash of soy sauce at the end really enhanced the flavor and depth of the broth. It transforms simple ingredients into a delicious meal that my family looks forward to every time.

This soup is also incredibly versatile! I love using whatever vegetables I have in the fridge, from carrots to spinach. The secret is to add heartier vegetables first, allowing them to soften and sweeten, while adding delicate greens towards the end for a burst of color and nutrients. It’s a great way to savor seasonal produce!

Why You'll Love This Soup
Hearty and satisfying, perfect for chilly days
Packed with nutritious vegetables for a healthy boost
Quick and easy preparation for busy weeknights
Customizable to your taste and what's in your kitchen

Choosing the Right Vegetables

The beauty of Chicken Rice and Vegetable Soup lies in its adaptability. I often use whatever vegetables I have in the fridge, which can range from bell peppers to zucchini. Just make sure to cut them into similar-sized pieces so they cook evenly. Leafy greens, like spinach or kale, can be added in the last few minutes of cooking to maintain their bright color and nutrients.

If you're looking for a more robust flavor, consider incorporating cruciferous vegetables like broccoli or cauliflower. They not only add texture but also enhance the soup's nutritional profile. Aim to use a mix of starchy and non-starchy vegetables for a balanced mouthfeel and a variety of flavors.

Perfecting the Rice

The rice is a crucial component of this soup, providing heartiness and absorbing the flavorful broth. I prefer using long-grain rice for its fluffy texture, but feel free to experiment with brown rice or jasmine rice for a different flavor. Brown rice will require a longer cooking time, around 30-40 minutes, so adjust your simmer time accordingly.

It's important not to overcook the rice; it should be just tender yet slightly chewy. If it absorbs too much broth and becomes mushy, add a bit more liquid to maintain a soup-like consistency. Pay attention to the rice as it simmers, stirring occasionally to prevent sticking to the bottom of the pot.

Storage and Reheating Tips

This Chicken Rice and Vegetable Soup is excellent for meal prep. Store leftovers in airtight containers in the refrigerator for up to three days. When reheating, add a splash of chicken broth or water to restore its original consistency, as the rice will continue to absorb liquid over time.

For longer storage, consider freezing portions of the soup. It freezes well for up to three months. To reheat from frozen, simply thaw overnight in the refrigerator and then warm it gently on the stove over low heat. Stir it frequently to ensure even heating and avoid sticking.

Ingredients

Main Ingredients

1 pound chicken breast, chopped
1 cup uncooked rice
4 cups chicken broth
2 cups mixed vegetables (carrots, peas, corn)
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons soy sauce
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.

Cook the Chicken

Add the chopped chicken breast to the pot and cook until it’s browned on all sides.

Add Broth and Vegetables

Pour in the chicken broth, followed by the mixed vegetables. Bring the mixture to a boil.

Add Rice

Once boiling, stir in the uncooked rice. Reduce the heat to low and cover the pot, allowing it to simmer for about 20 minutes or until the rice is cooked.

Season and Serve

Stir in the soy sauce, and season with salt and pepper to taste. Garnish with fresh parsley before serving.

Pro Tips

Feel free to swap out the vegetables based on what you have available. Keep the broth simmering gently while cooking to retain the flavor.

Enhancing Flavor Profiles

To deepen the flavor of your Chicken Rice and Vegetable Soup, consider adding a bay leaf or a sprig of thyme while it simmers. These herbs enhance the broth's complexity, making each spoonful more satisfying. Just remember to remove any whole herbs before serving to avoid bitter bites.

For a hint of spice, a dash of red pepper flakes can elevate the soup without overpowering the other flavors. Alternatively, if you prefer a more fragrant note, a squeeze of fresh lemon juice just before serving brightens the dish, balancing the savory elements beautifully.

Serving Suggestions

Serve this soup with a crusty piece of bread or a side salad for a complete meal. A sprinkle of grated Parmesan cheese or a drizzle of sesame oil can also enhance the flavor, adding richness to each bowl. You can even top it with some crunchy fried onions for added texture.

If you're entertaining, consider serving this soup in small cups as an appetizer. It's a cozy and elegant way to start a meal, and your guests will appreciate the warm, comforting flavors. Pair it with a light white wine to complement the chicken and vegetables.

Questions About Recipes

→ Can I make this soup in advance?

Yes! This soup can be made in advance and stored in the refrigerator for 3-4 days.

→ Is this soup freezer-friendly?

Absolutely! You can freeze the soup for up to 3 months. Just make sure to leave out the rice and add it fresh when reheating.

→ Can I use leftover chicken?

Yes! Using leftover rotisserie chicken is a great way to save time. Just add it when you include the broth.

→ What can I serve with this soup?

This soup is hearty enough on its own, but a side of crusty bread or a simple salad pairs perfectly.