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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

Description

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


Ingredients

  • 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

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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