Chicken Vegetable Rice Soup Recipe

Name: Chicken Vegetable Rice Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bones, skin & meat left from 7-8 lbs. chicken legs; 3/4 quarts. water; 2 bouillon cubes; 2 cans chicken broth; 3 tbsp. extra virgin olive oil; 2 onions, minced fine; 1 bell pepper, minced fine; 2 stalks celery, minced fine; 2 cloves garlic, minced; 1/2 teaspoon poultry seasoning; 4 carrots, minced coarse; 2 bell peppers, minced coarse; 3 celery stalks, minced coarse; 2 onions, minced coarse; 2-3 c. cooked rice; 1/2 c. green onions, minced; 1/2 c. parsley, minced

Servings: persons

Bones, skin & meat left from 7-8 lbs. chicken legs
3/4 quarts. water
2 bouillon cubes
2 cans chicken broth
3 tbsp. extra virgin olive oil
2 onions, minced fine
1 bell pepper, minced fine
2 stalks celery, minced fine
2 cloves garlic, minced
1/2 teaspoon poultry seasoning
4 carrots, minced coarse
2 bell peppers, minced coarse
3 celery stalks, minced coarse
2 onions, minced coarse
2-3 c. cooked rice
1/2 c. green onions, minced
1/2 c. parsley, minced

1
Boil chicken scraps in water, after boiled let sit and take out bone and scrap by straining.
2
Save water.
3
The separate bone and meat throw away fat or possibly skin.
4
Crack bones (with pliers) and boil in half of stock and add in bouillon cubes.
5
In a separate pot (magnelite) saute/fry finely minced onions, bell peppers, celery and garlic in extra virgin olive oil.
6
After they are wilted (clear) add in chicken broth.
7
Let come to boil then add in all the stock after straining bones and other stock.
8
Then add in all coarsely minced vegetables.
9
Let it come to boil.
10
Then simmer till vegetables are cooked.
11
Add in poultry seasoning, green onions and parsley.
12
Salt and pepper to taste.
13
Serve over rice or possibly mix rice in what you plan to serve in.

759

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 17 ingredients. The key ingredients include: Bones, skin & meat left from 7-8 lbs. chicken legs, 3/4 quarts. water, 2 bouillon cubes, 2 cans chicken broth, and more.

Yes, Chicken Vegetable Rice Soup Recipe 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!