Chicken Vegetable Soup Rice (Print version)

Savory blend of chicken, fresh vegetables, and tender rice simmered in a flavorful broth.

# What you'll need:

→ Poultry

01 - 2 boneless, skinless chicken breasts, diced

→ 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 1 inch pieces
08 - 1 cup frozen corn kernels
09 - 1 cup frozen peas

→ Grains

10 - 3/4 cup long-grain white rice, rinsed

→ Liquids

11 - 8 cups low-sodium chicken broth
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

# How to make it:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken to the pot and cook for 3 to 4 minutes, stirring occasionally, until lightly browned.
04 - Add zucchini, green beans, rinsed rice, chicken broth, 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. Simmer uncovered for an additional 10 to 15 minutes until vegetables are tender and rice is cooked.
07 - Remove bay leaf. Season with salt and pepper to taste. Serve hot, garnished with extra parsley if desired.

# Expert suggestions:

01 -
  • It comes together in under an hour but tastes like you've been tending it all day.
  • The rice absorbs the broth so every spoonful feels substantial and warm, not thin or forgettable.
  • You can prep this while handling a dozen other things, and it never demands babysitting.
02 -
  • Don't skip rinsing the rice—it makes the difference between cloudy broth and clear, clean flavor.
  • Add the frozen peas at the very end or they'll turn soft and lose their color; this small move keeps the soup looking and tasting alive.
  • Salt the broth once before you start and taste again at the end; it's easier to add than to undo.
03 -
  • If your broth tastes thin or one-note, add a pinch more thyme and bay leaf and let them steep for another minute—herbs open up and deepen as they heat.
  • Keep the heat at a true simmer, not a boil, so the chicken stays tender and the vegetables don't fall apart into the broth.

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