Herb-Infused Chicken and Rice Soup with Garden Fresh Vegetables

Recipe Collection: Dinner

Herb-Infused Chicken and Rice Soup with Garden Fresh Vegetables warms your soul with a comforting American classic perfect for any occasion. This non-vegetarian dish features tender chicken, wholesome rice, and vibrant vegetables, all simmered in a rich, aromatic broth. Ideal for a hearty meal or a nourishing snack, this soup is versatile enough to be enjoyed on its own or paired with crusty bread.

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Overview

This elevated version of chicken, rice, and vegetable soup is a comforting and hearty dish perfect for any occasion. Infused with aromatic herbs and enriched with a full-bodied chicken broth, this soup is sure to warm your soul and satisfy your taste buds. Ideal as a meal or a nourishing snack, this recipe brings together tender chicken, wholesome rice, and vibrant vegetables in a symphony of flavors.

Diet Type

Non-Vegetarian

Allergies

None

Cuisine

American

Serving Size: 4

Cooking Time: 55 minutes

Ingredients

• 2 Tablespoons (tbsp) olive oil
• 2 Skinless, boneless chicken breast halves, divided
• 3 Medium carrots, minced
• 3 Stalks celery, minced
• 1 Medium onion, minced
• 2 Cloves garlic, minced
• 1 Teaspoon (tsp) dried thyme
• 1 Teaspoon (tsp) dried parsley
• 14.5 Ounces (oz) can chicken broth
• 2 Cubes chicken bouillon, packaged
• 5 Cups water, divided
• 0.5 Cups uncooked white rice
• 1 Cup frozen peas
• 1 Whole lemon, zested
• 1 Whole lemon, juiced
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste

Steps

1. Heat the olive oil in a large saucepan over medium heat. Add the chicken cubes and sauté until lightly browned on all sides, about 5 minutes. Remove the chicken and set aside.
2. In the same saucepan, add the minced carrots, celery, onion, and garlic. Sauté for 5 minutes until the vegetables begin to soften.
3. Stir in the dried thyme and parsley, allowing the herbs to release their aroma, about 1 minute.
4. Add the chicken broth, 4 cups of water, and chicken bouillon cubes to the saucepan. Bring to a boil over high heat.
5. Return the chicken to the saucepan, reduce the heat to low, cover, and simmer for 15 minutes until the vegetables are tender.
6. Stir in the rice and frozen peas. Add up to 1 cup of water if necessary to maintain the desired consistency. Simmer for another 15 minutes until the rice is tender.
7. Add the lemon zest and juice, stirring well to combine. Season with salt and pepper to taste.
8. Serve hot, garnished with additional parsley if desired. Enjoy the rich, herb-infused flavors of this comforting soup.

Enjoy your homemade Herb-Infused Chicken and Rice Soup with Garden Fresh Vegetables!