Chicken Vegetable Soup Rice (Printable)

Tender chicken and vibrant vegetables simmered with rice in a flavorful broth for a wholesome meal.

# What goes in:

→ Poultry

01 - 2 boneless, skinless chicken breasts, diced (approximately 14 oz)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup frozen peas (5.3 oz)

→ Grains

08 - 3/4 cup long-grain white rice, rinsed (4.6 oz)

→ Liquids

09 - 6 cups low-sodium chicken broth (48 fl oz)
10 - 1 cup water (8 fl oz)

→ Herbs & Seasonings

11 - 2 tablespoons fresh parsley, chopped
12 - 1 teaspoon dried thyme
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste

→ Oils

15 - 1 tablespoon olive oil

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic; cook for 2 to 3 minutes until fragrant and translucent.
02 - Add carrots and celery; sauté for 4 to 5 minutes until slightly tender.
03 - Incorporate diced chicken and cook until lightly browned, about 4 minutes.
04 - Stir in zucchini, rice, chicken broth, water, dried thyme, bay leaf, salt, and pepper. Bring mixture to a gentle boil.
05 - Reduce heat to low, cover pot, and simmer for 20 minutes, stirring occasionally.
06 - Add frozen peas and chopped parsley. Simmer uncovered for an additional 5 to 7 minutes until rice and vegetables are tender and chicken is fully cooked.
07 - Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with extra parsley, and serve warm.

# Expert Advice:

01 -
  • It's ready in under an hour but tastes like it simmered all afternoon.
  • The rice cooks right in the broth, soaking up all that savory goodness without extra steps.
  • One pot means one cleanup, which honestly might be the best part of weeknight cooking.
02 -
  • Don't skip rinsing the rice or it will turn into sticky porridge instead of fluffy individual grains.
  • The peas go in at the very end because frozen peas cook in minutes and turn grey and sad if you boil them the whole time.
03 -
  • Cut all your vegetables roughly the same size so they cook at the same pace and the soup feels balanced in every spoonful.
  • If your broth is salty to begin with, add a little of the water first and taste before adding all of it—you can always add more salt but you can't take it out.

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