Chicken Vegetable Soup
User Reviews
5
Chicken Vegetable Soup
Description
Chicken Vegetable Soup features boneless, skinless chicken breasts cooked gently with chopped onions, carrots, celery, and garlic to build a savory foundation. Thyme seasoning enhances the broth along with a generous amount of water for simmering. The chicken is cooked through, then cut into cubes and reintroduced to the pot with short grain rice, chopped tomatoes, and zucchini. These additions finish cooking until the rice softens and the broth slightly reduces, creating a well-rounded texture. Fresh dill and lemon juice stirred in at the end lift the flavors with herbal and citrus notes.
The soup offers a hearty combination of tender chicken, softened vegetables, and tender rice in a soothing broth. Its layered cooking approach preserves the integrity of the ingredients and prevents overcooking. This makes it a suitable option for a filling lunch or dinner that delivers familiar, balanced flavors.
This soup can be enjoyed on its own or with crusty bread on the side. For those who prefer firmer rice texture, cooking the rice separately and adding it to individual bowls is suggested, helping to maintain desirable bite and avoiding over-softening during reheating or storage.
To keep the rice al dente, prepare it separately and combine it with hot soup when serving. Store soup and rice apart to preserve ideal textures and reheat gently to prevent overcooking the rice.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrot chopped, large
- 2 celery chopped, stalks
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 2 garlic minced, cloves
- 1 ½ pounds chicken breast boneless, skinless
- 1 ½ teaspoon thyme dried
- 8 cups water
- ½ cup short grain rice
- 2 Roma tomato chopped
- 1 zucchini chopped, small
- 2 tablespoons dill chopped, fresh
- 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.
Notes
- Cook rice separately if preferred to keep it al dente and add just before serving.
- Store rice and soup separately when refrigerating to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 260 kcal
% 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.
User Reviews
Overall Rating
5
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