Chicken Rice And Vegetable Soup

Name: Chicken Rice And Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, chopped; 2 celery stalks, chopped; 1 bell pepper, chopped; 4 cups chicken broth; 2 cups cooked chicken, shredded; 1 cup cooked rice; 1 cup frozen peas; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Traditional Comfort Kitchen

I love making Chicken Rice and Vegetable Soup on chilly evenings when comfort food is a must. It's a warm, nourishing dish that’s packed with protein, veggies, and wholesome rice. The broth is homemade, which adds an incredible depth of flavor that store-bought simply can’t compete with. I often use leftover roasted chicken to speed up the process, but you can also poach fresh chicken for the same delicious results. This soup has quickly become a family favorite, and it’s perfect for a cozy night in.

Created by

Blair Hudson

Last updated on 2026-02-10T20:05:36.689Z

When I first made this Chicken Rice and Vegetable Soup, I was pleasantly surprised by how quickly it came together. I was trying to create something wholesome without spending hours in the kitchen. Using leftover chicken really cut down on the time, and the fresh vegetables added not just color but essential nutrients as well.

One tip I discovered is to sauté the onions and garlic first before adding the broth; this step releases their oils and builds a stronger, more aromatic base for the soup. You’ll be amazed at how such a simple technique elevates the flavor!

Why You Will Love This Soup
Filled with nutritious ingredients that boost your immune system.
Hearty and satisfying, perfect for any meal of the day.
Great for using up leftover chicken and vegetables.

Selecting Ingredients for Maximum Flavor

The choice of vegetables in this Chicken Rice and Vegetable Soup not only enhances the nutritional profile but also contributes to the overall flavor complexity. The sweetness of the carrots and the freshness of the bell pepper pair beautifully with the savory richness of the chicken and broth. You can also experiment with seasonal vegetables like zucchini or green beans for a different taste. Just be mindful to chop them to a similar size for even cooking.

Using homemade chicken broth elevates the soup significantly. If time is short, consider simmering a store-bought broth with some fresh herbs like thyme or bay leaves for about 30 minutes. This quick infusion can replicate a homemade flavor without the prolonged effort. Always taste your broth before adding it to the soup; it should be well-seasoned to ensure a delicious final dish.

Tips for Cooking Rice

The texture of the rice is crucial in this soup. If you prefer a firmer bite, use long-grain rice and cook it just until al dente. You can also prepare the rice separately, which allows you to control the cooking time better. This way, you can add freshly cooked rice directly to individual bowls to maintain its ideal texture, especially if you’re storing leftover soup for later.

For a heartier variation, try using brown rice or quinoa. Keep in mind that these options have different cooking times—brown rice typically takes around 40-45 minutes to cook. If you opt for either, add the uncooked grains to the pot with the broth and adjust the simmering time accordingly.

Storing and Reheating Your Soup

This Chicken Rice and Vegetable Soup can be stored in the refrigerator for up to three days. To keep the rice from becoming mushy, it's best to store the rice separately and add it to the soup when reheating. If you plan on making a large batch, consider freezing portions in airtight containers for up to three months. Just ensure to leave some space for expansion as the soup freezes.

When reheating, do so gently on the stovetop over low to medium heat until warmed through. If you notice the soup is too thick after refrigerating or freezing, simply stir in a little extra broth or water to loosen it to your desired consistency. A splash of lemon juice upon serving can also brighten the flavors nicely.

Ingredients

Soup Ingredients

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 bell pepper, chopped
4 cups chicken broth
2 cups cooked chicken, shredded
1 cup cooked rice
1 cup frozen peas
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 3-4 minutes, until they become fragrant.

Add Other Vegetables

Stir in the carrots, celery, and bell pepper. Continue to cook for another 5 minutes, allowing the vegetables to soften.

Combine Broth and Chicken

Pour in the chicken broth and bring the mixture to a boil. Then add the shredded chicken and cooked rice. Reduce the heat and let it simmer for about 15 minutes.

Finish with Peas and Seasoning

Stir in the frozen peas and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.

Serve

Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

Pro Tips

For added flavor, consider squeezing a bit of lemon juice over the soup before serving. This brightens the dish and adds a refreshing touch.

Ingredient Substitutions

If you’re looking for a healthier version, swap out white rice for cauliflower rice. This low-carb option absorbs the flavorful broth while maintaining that comfort food feel. Just add the cauliflower rice in the last five minutes of cooking to ensure it remains slightly firm and does not become mushy.

For a vegetarian variant, you can completely omit the chicken and use sturdy vegetables like mushrooms and chickpeas along with vegetable broth. This substitution will provide protein without sacrificing the soup's hearty nature. You might also want to add a splash of soy sauce or tamari for an umami boost.

Serving Suggestions

This soup is delightful on its own, but you can elevate the experience by pairing it with freshly baked crusty bread or a light salad. A sprinkle of grated Parmesan cheese or a dollop of pesto on top can add an extra layer of flavor and gourmet appeal.

For a bit of heat, consider serving it with sliced jalapeños or a side of hot sauce. If you're cooking for kids, a sprinkle of shredded cheese can be a fun addition, making it even more appealing for younger palates. This soup's versatility makes it a suitable option for both casual dinners and special family gatherings.

Questions About Recipes

→ Can I use uncooked chicken in this recipe?

Yes, you can poach the chicken directly in the broth. Just ensure you cook it thoroughly before shredding.

→ What can I substitute for rice?

You can use quinoa or even noodles if you prefer. Just adjust the cooking time accordingly.

→ Can I make this soup ahead of time?

Absolutely! This soup keeps well in the fridge for up to 3 days and can be frozen for longer storage.

→ What vegetables can I add?

Feel free to add any vegetables you like or have on hand, such as spinach, kale, or zucchini.