Chicken and Rice Soup with Fresh Vegetables

This light yet hearty chicken and rice soup is made with fresh vegetables, tender chicken, and seasoned broth. It’s a comforting and nourishing meal that’s perfect for any season.

Ingredients

• 1 tbsp olive oil
• 1 lb (450 g) chicken breasts or thighs, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 cup (180 g) long-grain rice
• 6 cups (1.4 L) chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups spinach or kale, chopped (optional)
• Juice of 1 lemon (optional, for brightness)
• Fresh parsley for garnish

Instructions

Cook the Chicken

1. Heat olive oil in a large pot over medium heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes, until browned and cooked through. Remove the chicken and set aside.

Sauté the Vegetables

2. In the same pot, add the onion, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften. Add the zucchini and cook for an additional 3-4 minutes.

Add Rice, Broth, and Spices

3. Add the rice, chicken broth, thyme, bay leaf, and season with salt and pepper. Stir to combine and bring to a boil.

Simmer the Soup

4. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Add Chicken and Greens

5. Return the cooked chicken to the pot. If using, add spinach or kale and cook for an additional 5 minutes until the greens are wilted.

Finish the Soup

6. Remove the bay leaf. Stir in the lemon juice, if desired, and adjust seasoning with salt and pepper to taste.

Serve

• Ladle the chicken and rice soup into bowls. Garnish with fresh parsley and serve with crusty bread for a complete meal.

Tips

• You can use brown rice or quinoa instead of white rice for a slightly different texture and added nutrients.
• If the soup gets too thick, add more chicken broth or water to reach your desired consistency.
• Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

This chicken and rice soup is an easy, wholesome dish that’s perfect for lunch or dinner, packed with fresh vegetables and comforting flavors!