Chicken, Rice And Vegetable Soup Recipe

Name: Chicken, Rice And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup uncooked white rice (Jasmine); 1/2 cup uncooked brown rice; 3 -4 cups chicken broth or 3 -4 cups chicken stock; 9 baby carrots, sliced 1/4 inch; 1/2 cup chopped white onion; 1 stalk celery, sliced 1/4 inch; 4 cloves garlic, minced (1 reserved); 1/2 cup white wine; 2 teaspoons poultry seasoning (and/or other Spices your choice); 1/2 lb boneless chicken breast, cut into 1/2 inch cubes; 1 cup sliced mushrooms, large pieces cut in half; 1 teaspoon Worcestershire sauce; salt; black pepper

Servings: persons

1/2 cup uncooked white rice (Jasmine)
1/2 cup uncooked brown rice
3 -4 cups chicken broth or 3 -4 cups chicken stock
9 baby carrots, sliced 1/4 inch
1/2 cup chopped white onion
1 stalk celery, sliced 1/4 inch
4 cloves garlic, minced (1 reserved)
1/2 cup white wine
2 teaspoons poultry seasoning (and/or other Spices your choice)
1/2 lb boneless chicken breast, cut into 1/2 inch cubes
1 cup sliced mushrooms, large pieces cut in half
1 teaspoon Worcestershire sauce
salt
black pepper

1
Mix, wash and cook the rice, I use a rice cooker.
2
Put 3 cups of chicken broth in a 3 qt sauce pan.
3
Add last cup of broth later IF you want it more soupy.
4
Bring to a slow boil.
5
Add Carrots, Celery, Onion and about three cloves of the minced Garlic.
6
Cover and simmer for about 15 min until vegetables are soft.
7
While broth mix is cooking, put enough wine in a shallow pan to cover the bottom about 1/4 inch, then add spices and or Chicken seasoning.
8
Add last clove of the minced Garlic.
9
Mix well and bring to a slow boil.
10
Add chicken and cover, stir chicken every few minutes until cooked through.
11
When Chicken is done add contents of pan to broth mixture.
12
When Rice is done add to broth mixture along with Mushrooms and Worcestershire Sauce.
13
Salt to taste.
14
(Taste first; chicken broth can be salty).
15
Black Pepper to taste.
16
Simmer until mushrooms are soft then serve.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup uncooked white rice (Jasmine), 1/2 cup uncooked brown rice, 3 -4 cups chicken broth or 3 -4 cups chicken stock, 9 baby carrots, sliced 1/4 inch, and more.

Yes, Chicken, Rice And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Rice And Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions