This post may contain affiliate links, which means I make a small commission off items you purchase at no additional cost to you. Please read my disclaimer page.
If you’re looking for a warm, comforting, and nourishing soup recipe – then this is it! This Veggie-Packed Chicken and Rice Soup is beyond delicious. It is packed full of nutrients from the vegetables, broth, chicken breast, and rice. Soup is also a great way to implement some fresh herbs into your diet because you can add it to the soup if you have any on hand. This recipe is one that you’ll want to make over and over!
Nutritional benefits of this recipe
- Chicken stock is rich in glutamine which helps to repair the gut lining which promotes better gut flora and a better immune system (over 70% of your immune system is in your gut!). It also has collagen and gelatin which are great for hair, skin, and nails.
- Chicken is high-protein, making this meal satiating and nourishing.
- It’s packed with vegetables, which provide polyphenols & antioxidants, fiber, vitamins, and minerals.
Ingredients
Chicken – I used chicken breast
Chicken stock – or broth
Leeks
Kale
Carrots
Celery
Mushrooms
Garlic
Basmati rice – I use Lundberg Farms
Fresh thyme sprigs
Dried bay leaf
Method
- Chop up the veggies as instructed.
- Sauté the veggies for a few minutes in a large soup pot (8 quarts) on medium-high heat then add the diced chicken breast, salt, basmati rice, and chicken stock and mix to combine. Place the thyme sprigs and bay leaf on top. Bring the mixture to a simmer then reduce the heat to low. Lightly simmer (do not boil) for about 12 minutes until the rice is cooked.
- Remove the bay leaf from the soup and throw it away. Remove the thyme sprigs and either throw away or remove the leaves from the stem and put them the soup (throw away the stem).
- Serve and enjoy!
Modifications
- Add any other vegetables such as bell pepper, butternut squash, sweet potato, fennel, zucchini, etc.
- Substitute different vegetables for what you already have on hand. Soup is the perfect way to use up any vegetables you have in your fridge!
- Add fresh herbs such as rosemary, parsley, or oregano.
Other recipes you’ll love
I hope you love this Veggie-Packed Chicken and Rice Soup! Please be sure to leave a comment and rating if you give it a try. I would love to know what you think, and your engagement helps my website significantly!
PrintVeggie-Packed Chicken and Rice Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 1x
- Category: Dinner, lunch
- Method: Stovetop
Ingredients
2 lbs chicken breast, boneless & skinless
1 large leek, chopped (white and light green part only)
1 small bunch of kale, chopped (stems removed)
3 large carrots, peeled and chopped
2 ribs celery, chopped
1/2 cup diced mushrooms
3 large garlic cloves, minced
1 cup basmati rice
12 cups chicken stock
1 tsp salt, more to taste
Optional: 2 sprigs of thyme leaves (or use 1/2 tsp dried thyme or italian seasoning)
Optional: 1 bay leaf
Instructions
- Chop up the veggies as instructed.
- Sauté the veggies for a few minutes in a large soup pot (8 quart) on medium-high heat then add the diced chicken breast, salt, basmati rice, and chicken stock and mix to combine. Place the thyme sprigs and bay leaf on top. Bring the mixture to a simmer then reduce the heat to low. Lightly simmer (do not boil) for about 12 minutes until the rice is cooked.
- Remove the bay leaf from the soup and throw it away. Remove the thyme sprigs and either throw away or remove the leaves from the stem and put them the soup (throw away the stem).
- Serve and enjoy!
- Please be sure to leave a comment and rating – I would love to know what you think, and your engagement allows me to create more recipes for you!
Equipment
Buy Now →
