Hearty Chicken, Rice, & Vegetable Soup

Hearty Chicken, Rice, & Vegetable Soup

Warm and nourishing bowl of chicken, rice, and vegetable soup.

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If you’re feeling a little under the weather or are just in need of a meal FULL of nutrients and flavor, I’ve got you covered with this Chicken, Rice, and Vegetable Soup.

 

It’s just the thing to warm you up on chilly days and fuel your body with ingredients your body will thank you for like hearty veggies, homemade bone broth, and freshly made jasmine rice. ALL the good stuff. This recipe is also easy to adapt. Feel free to omit the chicken and use veggie broth to make a meat-free version, or skip the jasmine rice and add cauliflower rice if you are strictly grain-free.

 

For convenience, you can use rotisserie chicken from the grocery store in this recipe or if you have leftover crock pot chicken you can throw that in (just add in 10 minutes before the soup is done simmering). I chose to use jasmine rice in this recipe because it’s a grain that is easy on my digestive system in moderation, plus it’s just a delicious addition. It’s cooked separately so that I can add the freshly cooked rice to my soup bowl after serving.

 

Sometimes I make big batches of this soup because I like to have it as an option for a quick meal I can heat up and enjoy. This truly is the best soup to make a lot of and have on hand because it freezes well, plus everyone loves it!

 

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Bowl of chicken, rice, and vegetable soup

Chicken, Rice, & Vegetable Soup


  • Author: Chaunté Truelsen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 5-6 1x

Description

This warming chicken, rice, and vegetable soup is perfect for chilly days or for when you’re feeling under the weather.


Scale

Ingredients

  • 12 chicken breasts (11-12 oz total uncooked or 1 1/2 cups of cooked chicken)
  • 1 cup of carrots, peeled and sliced (120 g)
  • 1 cup of sliced celery (100 g)
  • 1 cup of chopped asparagus (100 g)
  • 1 cup of sliced white mushrooms (80 g)
  • 4 cups of water
  • 4 cups of chicken broth (or veggie broth)
  • cooked jasmine rice (see below for directions)
  • 1 tbsp of olive oil
  • 1 bay leaf
  • 12 tbsp of fresh chopped parsley
  • 1 tsp of sea salt or Himalayan salt
  • pepper to taste (omit if not tolerated)
  • Optional; fresh or dried thyme leaves and 1/8 tsp ground turmeric

Instructions

  1.  Bring the water and broth to a boil in a stockpot. Then add the carrots, celery, chicken, bay leaf, and salt. Cover and simmer for 25-30 minutes (set a timer) or until chicken is cooked through.
  2. While the soup is simmering, prepare the jasmine rice. Rinse your rice by pouring 1 cup of rice into a medium bowl. Fill the bowl with water until rice is completely covered. Stir the rice around using clean hands. Pour cloudy water out and repeat rinsing the rice a couple more times.
  3. Add 2 cups of water to a saucepan and bring to a boil. Once boiling, add 1 cup of jasmine rice. Cover and reduce heat. Simmer for about 18 minutes-20 minutes without lifting the lid (time may vary depending on stove type). Fluff cooked rice with a fork and set aside.
  4.  5 minutes before the timer for the soup goes off, add the asparagus to the stockpot.
  5.  Heat a skillet over medium heat, then add 1 tbsp of olive oil. Wait for the oil to heat up (1-2 minutes), then add mushrooms and a sprinkle of salt. Cook until tender (about 5 minutes), then add mushrooms to the stockpot.
  6.  Remove chicken from the stockpot and shred with a fork. Add the shredded chicken back to the soup.
  7.  Turn the heat off, remove the bay leaf from the soup, and add fresh chopped parsley, pepper, and more salt as needed. Add cooked jasmine rice to soup bowl after serving. Enjoy!

Notes

 Approx. 2-3 FPs per serving. FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using the Fast Tract Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.

  • Category: Soups & Purées
  • Method: Stovetop

Keywords: soup, chicken, rice, vegetables, asparagus, mushrooms, carrots, celery, bone broth

 

Bowl of chicken, rice, and vegetable soup

 

 

 

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13 thoughts on “Hearty Chicken, Rice, & Vegetable Soup”

    • Absolutely! I would shorten the cooking time and cook the veggies until al dente (until they still have a little bite) if you plan on freezing the soup and also wouldn’t recommend freezing it with the rice in the soup. I would just make the rice fresh if you are able to when the soup is defrosted and add it when serving. 🙂

  • Yum! Love the veggie combo in this one. So did my 2yo. Very tasty! I included the optional thyme and turmeric, and used farro instead of rice, as that’s what I had on hand (and tend to be okay with whole grains).

  • Chauncey, what is the benefit of rinsing the rice? What are you trying to get rid of? I’m looking forward to following and using your recipes. Thank you.

    • Hi Tracy!

      I don’t have an official slow cooker version that I have tested, but you could try cooking the celery and carrots until tender over the stove (8-10 minutes) and then add them to your slow cooker with the rice. Place the chicken over the top with seasoning and herbs and cook in the crockpot until the rice is done and the chicken has reach an internal temp of 165 degrees F (5-6 hrs on low, but check before then to make sure the chicken and rice aren’t getting overcooked). I would personally cook the mushrooms and asparagus separately and add them at the end to avoid them being mushy, OR you can toss them in the last couple hours of cooking in the slow cooker. Hope this helps– I will eventually publish a tested slow cooker version of this recipe. 🙂

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