Vegetable soup

Name: Vegetable soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice; 7 cups water; 2 cubes chicken bouillon; 9 lb. chicken, diced; 3 cloves garlic; Water chestnuts, sliced; Baby corn ears; Swede strips; 2 onions, chopped; Carrots, chopped; Celery, chopped; Potatoes, diced; Salt and pepper, to taste

Eats Now Editorial Team · 1956 kcal · Soups & Stews

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Vegetable soup – a delicious recipe with rice, water, chicken bouillon, chicken, garlic, Water chestnuts. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 cup rice
7 cups water
2 cubes chicken bouillon
9 lb. chicken, diced
3 cloves garlic
Water chestnuts, sliced
Baby corn ears
Swede strips
2 onions, chopped
Carrots, chopped
Celery, chopped
Potatoes, diced
Salt and pepper, to taste

1
Bring the water to boil; add chicken, chicken bouillons and garlic.
2
Boil for 25 minutes.
3
Add potatoes and rice.
4
Boil 10 more minutes; add remaining ingredients.
5
Cook for 15 minutes.
6
You might need to add more water.

1956

kcal

Calories

Fat

Carbs

336

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 13 ingredients. The key ingredients include: 1 cup rice, 7 cups water, 2 cubes chicken bouillon, 9 lb. chicken, diced, and more.

Yes, 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.

Quick Info

Servings
4 servings
Calories
1956 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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