Hearty Chicken and Rice Soup with Fresh Vegetables
A comforting, homemade chicken soup loaded with tender chicken breast, rice, and a medley of fresh vegetables, simmered in a flavorful broth.
- Prep10 min
- Cook1h 30m
- Total1h 40m
- DifficultyEasy
- Servings6
This hearty chicken vegetable soup is the perfect one-pot meal for a cozy evening. It's packed with colorful vegetables like carrots, zucchini, and tomatoes, plus tender chicken and rice, all simmered together in a rich, homemade broth.
The recipe is straightforward and uses simple ingredients, but the result is a deeply satisfying and nourishing soup. The fresh dill and lemon juice added at the end brighten up the flavors and give it a lovely, clean finish.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat the olive oil in a large heavy-bottomed pot, add the olive oil and heat over medium heat. Add the chopped onion, carrots, celery, salt and pepper. Cook, stirring occasionally, until the vegetables are slightly tender, about 5-7 minutes. Add the minced garlic and cook until fragrant, 1 more minute.
- Move the vegetables to the sides of the pot, add the chicken breasts in the middle and season with salt, pepper and thyme. Cook undisturbed for 5 minutes, then flip the chicken to the other side and add the water. Bring to a boil, then reduce the heat to medium-low and simmer, covered, until the chicken is cooked through, about 25 minutes.
- Remove the chicken to a cutting board and cut into small cubes. Return the chicken back to the soup along with the rice, tomatoes and zucchini. Continue to cook the soup uncovered over medium-low heat until the rice is tender and the broth is reduced, about 30 minutes. Remove from the heat and stir in the dill and lemon juice.
- Stir in the dill and lemon juice to taste.
- Serve hot.
💡 Tips
- You can substitute the chicken breast with boneless skinless chicken thighs for a richer flavor.
- If you prefer a thicker soup, mash some of the cooked vegetables with a potato masher before adding the rice.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Inspired by a recipe from FeelGoodFoodie