5.0 from 720 votes
Chicken Vegetable Soup
Chicken Vegetable Soup is a comforting family favorite recipe made with a handful of veggies, rice, and a burst of lemony flavor for a balanced finish
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 6 servings
Calories: 260 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 large carrots chopped
- 2 celery stalks chopped
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 2 garlic cloves minced
- 1 ½ pounds boneless skinless chicken breast
- 1 ½ teaspoon dried thyme
- 8 cups water
- ½ cup short grain rice
- 2 roma tomatoes chopped
- 1 small zucchini chopped
- 2 tablespoons chopped fresh dill
- 2 tablespoons lemon juice
Instructions
- In a large Dutch oven or heavy bottomed pot, add olive oil and cook over medium heat. Add the onions, carrots, celery, salt and pepper. Cook, stirring occasionally, until the vegetables become slightly tender, about 5-7 minutes. Add the garlic and cook until fragrant, 1 more minute.
- Move the vegetables to the sides for 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 the mixture 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.
Cup of Yum
Notes
- Tip: To keep your rice al dente cook it separately and add it to a bowl followed by a ladle of your chicken soup. Store separately.
Nutrition Information
Calories
260kcal
(13%)
Carbohydrates
20g
(7%)
Protein
27g
(54%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
553mg
(23%)
Potassium
741mg
(21%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3791IU
(76%)
Vitamin C
20mg
(22%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 260
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 553mg | 23% |
| Potassium | 741mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3791IU | 76% |
| Vitamin C | 20mg | 22% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.