Buy Now →Veggie-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
Scale
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
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