Looking for a soothing and nutritious meal that’s gentle on your stomach, even if you’re dealing with acid reflux? Look no further than this Easy Chicken, Rice, and Vegetable Soup, also known as the ‘Acid Reflux Soup’!
Loaded with hearty veggies, homemade bone broth, and freshly made jasmine rice, this healing and simple chicken, rice, and veggie soup is gentle on your digestion and immensely satisfying.
It’s just what you need to calm your belly and nourish your body with all the good stuff it craves.
Not only is this recipe delicious, but it’s also incredibly versatile. You can easily make it meat-free by using veggie broth and omitting the chicken, or go grain-free by substituting jasmine rice with cauliflower rice.
For convenience, you can use a rotisserie chicken from the grocery store in this recipe, or if you have leftover crock pot chicken you can throw that in. Let’s keep it simple!
So, whether you’re feeling a little under the weather or simply want a comforting flavorful meal, this Old Fashioned Chicken, Rice, and Vegetable Soup will leave you feeling nourished and satisfied.
Chicken – Chicken adds a nice protein punch to really make this dish extra satisfying.
Jasmine Rice- 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.
Bone Broth – Chicken Bone Broth is soothing and savory. It’s packed with nutrition, which can be helpful if you are on a restricted diet for digestive issues like acid reflux (GERD), Celiac Disease, or generally have issues with nutrient absorption.
Veggies – You’ll find asparagus, mushrooms, celery, carrots, and fresh parsley in this acid-reflux soup! The parsley adds a fresh pop of color, while the rest of the veggies deepen the soup’s rich flavor.
Seasonings- Cozy flavors like thyme, bay, and turmeric come together to brighten the whole soup.
How to Make Chicken, Rice, and Veggie Soup
With a simple and wholesome list of ingredients, this Chicken, Rice, and Vegetable Soup comes together beautifully. Start by bringing water and broth to a boil in a stockpot. Then, add carrots, celery, chicken, bay leaf, and salt. Cover and let it simmer for 25-30 minutes until the chicken is fully cooked.
While the acid reflux soup is simmering, prepare the jasmine rice by rinsing it thoroughly in a medium bowl. Boil 2 cups of water in a separate saucepan and add 1 cup of jasmine rice. Cover and simmer for about 18-20 minutes until the rice is perfectly cooked. Fluff it with a fork and set it aside.
About 5 minutes before the soup timer goes off, add the asparagus to the stockpot. Meanwhile, heat a skillet over medium heat, add 1 tbsp of olive oil, and cook the mushrooms with a sprinkle of salt until tender (around 5 minutes). Add the mushrooms to the stockpot.
Next, remove the cooked chicken from the stockpot and shred it using a fork. Place the shredded chicken back into the soup.
Turn off the heat, discard the bay leaf, and season the soup with fresh chopped parsley, pepper, and additional salt if needed. Serve the soup with a scoop of cooked jasmine rice in each bowl. Now, it’s time to enjoy this comforting and nourishing Chicken, Rice, and Vegetable Soup!
What is the Best Rice For Chicken, Rice, and Veggie Soup
For the best rice in my acid reflux soup, I opted for jasmine rice. It’s not only easy on my digestive system in moderation but also adds a delightful taste to the dish.
Do You Cook Rice Before Adding It To The Soup?
To ensure the best texture in this soup, I like to cook the rice separately before adding it. Rice tends to absorb a lot of liquid and can become overly soft, but stirring already-cooked rice into the soup just before serving prevents it from becoming mushy.
Of course, you can cook the rice directly in the soup if you prefer, but be sure to add a few more cups of broth to compensate for the liquid that the rice will absorb as it cooks.
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Tips for Making Chicken, Rice, and Vegetable Soup
Utilize a store-bought rotisserie chicken for convenience and flavorful shredded chicken.
Incorporate leftover rice into the soup to save time and reduce waste.
Make the soup ahead of time by preparing the recipe without the rice, refrigerating it for up to 3 days, or freezing it for up to 1 month. Add the rice to the soup after reheating.
Simplify soup-making by preparing a big batch of bone broth and freezing it for future use. It will make the process more convenient and enhance the soup’s taste and nutrients.
How to Store and Freeze Homemade Chicken Rice and Veggie Soup
I love to 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!
If you want to prepare it in advance, follow the recipe as directed but leave out the rice. This way, you can store the soup in the refrigerator for up to 3 days or freeze it for longer preservation, up to 1 month.
When reheating the soup, add the rice at that time to ensure it maintains its perfect texture.
Note – I love this stockpot!It’s the perfect size for making big batches of soup for freezing.
What Soups Are Good For GERD?
I love a good soup any time of the year. Vibrant and healing, they are easy on my digestion and so satisfying.
Soups that are low in fat and acidity are generally considered good for GERD (Gastroesophageal Reflux Disease). Avoiding ingredients like tomatoes, citrus, and high-fat meats can also help alleviate symptoms.
Soups made with lean proteins, such as chicken or turkey, and non-acidic vegetables are a better choice. Additionally, using a vegetable or chicken broth base instead of tomato-based broth can be beneficial for individuals with GERD.
This warming chicken, rice, and vegetable soup is perfect for chilly days or for when you’re feeling under the weather.
1–2 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
1–2 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
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.
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.
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.
5 minutes before the timer for the soup goes off, add the asparagus to the stockpot.
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.
Remove chicken from the stockpot and shred with a fork. Add the shredded chicken back to the soup.
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!
Approx. 2-3 FPs per serving. FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using theFast Tract Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.