Chicken Vegetable Soup Rice (Print Version)

A comforting mix of chicken, vegetables, and rice simmered in a flavorful broth.

# What You Need:

→ Poultry

01 - 2 boneless skinless chicken breasts, diced (approx. 14 oz)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, trimmed and cut into ¾-inch pieces
08 - 1 cup frozen corn kernels
09 - 1 cup frozen peas

→ Grains

10 - ¾ 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 Prepare:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken; cook 3 to 4 minutes, stirring occasionally, until lightly browned but not fully cooked.
04 - Add zucchini, green beans, rinsed rice, chicken broth, thyme, parsley, and bay leaf. Bring mixture to a boil.
05 - Lower heat to a gentle simmer, cover pot, and cook for 20 minutes.
06 - Uncover pot, add corn and peas, and simmer for an additional 10 to 15 minutes until vegetables are tender and rice is cooked through.
07 - Remove bay leaf; season with salt and pepper to taste. Serve hot and garnish with extra parsley if desired.

# Expert Advice:

01 -
  • It comes together in about an hour, which somehow feels faster than ordering takeout.
  • The rice cooks right in the pot, so there's no extra cleanup or timing another burner.
  • It's forgiving enough to throw together on autopilot, yet thoughtful enough to feel like real cooking.
02 -
  • If your rice seems crunchy after the 20-minute simmer, don't panic—just give it a few more minutes; rice takes a little longer in a simmering broth than it does in plain water.
  • Adding frozen vegetables at the end keeps them bright and prevents them from turning to mush, which changes the whole texture of the soup.
03 -
  • Keep the bay leaf whole and easy to find—fish it out before serving so no one bites into it thinking it's part of the dish.
  • If you're using fresh parsley instead of dried, save some for garnishing at the end so it stays bright green instead of cooking down into the broth.

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