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Recipe For Chicken Soup With Rice And Vegetables

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Chicken and Wild Rice Soup Recipe Gimme Some Oven
Chicken and Wild Rice Soup Recipe Gimme Some Oven from www.gimmesomeoven.com

Description

Chicken soup with rice and vegetables is a hearty and healthy dish that is perfect for cold weather or when you're feeling under the weather. It's a one-pot meal that is easy to make and can be served as a main course or as a starter.

Prep Time

The prep time for this recipe is around 15 minutes. You will need to chop the vegetables, measure out the rice and spices, and prepare the chicken.

Cook Time

The cook time for this recipe is around 45 minutes. The soup needs to simmer for a while to allow the flavors to develop and the chicken to cook through.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into small cubes
  • 1 cup uncooked white rice
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

Equipment

  • A large pot or Dutch oven
  • A cutting board and knife
  • A measuring cup and spoons
  • A wooden spoon

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the chicken and cook until browned, about 5 minutes.
  3. Remove the chicken from the pot and set aside.
  4. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are soft, about 5 minutes.
  5. Add the chicken broth, bay leaf, thyme, and rosemary to the pot and bring to a simmer.
  6. Stir in the rice and return the chicken to the pot.
  7. Cover the pot and simmer for 30-35 minutes, or until the rice is cooked and the chicken is tender.
  8. Season the soup with salt and pepper to taste.
  9. Remove the bay leaf from the pot.
  10. Ladle the soup into bowls and serve hot.

Notes

This recipe is easy to customize to your liking. You can add more or less vegetables, use brown rice instead of white rice, or add different spices to suit your taste.

Nutrition Info

This recipe makes about 8 servings. Each serving contains approximately:
  • Calories: 280
  • Protein: 23g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 50mg
  • Sodium: 950mg

Recipes FAQ

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. Just be aware that the cooking time may be longer since chicken thighs take longer to cook through.

Can I use brown rice instead of white rice?

Yes, you can use brown rice instead of white rice. Just be aware that the cooking time may be longer since brown rice takes longer to cook than white rice.

Can I freeze this soup?

Yes, you can freeze this soup. Just make sure to cool it completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.

Recipe Tips

  • If you want to add some extra flavor to the soup, you can sauté the vegetables in bacon fat instead of olive oil.
  • If you prefer your soup to be more brothy, you can use less rice and/or add more chicken broth.
  • If you want to make this soup ahead of time, you can prepare it up to the point where you add the rice. Then, refrigerate the soup and add the rice when you're ready to serve.

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