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Chicken Vegetable Soup
Enjoy this simple Chicken Vegetable Soup recipe brimming with tender vegetables, rice, shredded chicken, and spinach, all gently cooked in a flavorful broth.
Prep
10 min
Cook
50 min
Total
1h
Serves
8
Instructions
- 01
Sauté the aromatics. Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the onion and sauté for 2 to 3 minutes or until translucent. Add the garlic and sauté for 15 seconds or until fragrant.
- 02
Sauté the veggies. Add the celery and carrots to the pot and season with salt, pepper, and dried oregano. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
- 03
Add the stock. Pour the chicken stock over the veggies and bring the soup to a boil. Reduce the heat to low and let it simmer for 10 minutes.
- 04
Add the chicken and rice. Stir the chicken and rice into the soup and continue to simmer for an additional 30 minutes.
- 05
Shred the chicken. Remove the chicken from the pot, transfer it to a cutting board, and shred it. Return it to the pot.
- 06
Add the spinach. Stir the spinach into the soup and simmer until wilted, about 2 minutes.
- 07
Season to taste. Taste the chicken and vegetable soup and adjust the seasoning with salt and pepper as needed. Stir in the fresh parsley. Serve.
Nutrition
per serving · 10 ounces
- Calories
- 417
- Protein
- 26g
- Carbs
- 35g
- Fat
- 18g
- Fiber
- 2g
- Sugar
- 7g
- Sat. fat
- 5g
- Sodium
- 816mg
- Cholesterol
- 73mg
Variations & swaps
Recipe Tips And Variations
- Chicken soup recipes are my fave, right up there with the classics like split pea soup and minestrone. The great thing about this chicken vegetable soup is how versatile it is! These tricks and substitutions will help you make it with things you have on hand.
- Use homemade stock. While store-bought chicken broth will definitely do the trick, homemade broth is just so much better. So, if you have the time, do it!
- The cooking pot. I highly recommend using a heavy-bottomed pot or Dutch oven for this recipe because it distributes heat more evenly.
- Utilize leftovers. This soup is a good way to use up leftover rotisserie chicken or holiday turkey meat. Just remove the meat from the carcass, shred it, and stir it into the soup just before you add the spinach.
- Experiment with veggies. I used carrots, onion, and celery but you could easily add some green beans, peas, diced bell pepper, mushrooms, zucchini, or even butternut squash.
- Rice options. Swap the white rice out for wild rice, but note that you will have to cook the soup for quite a bit longer.
- Creamy chicken vegetable soup. Stir in a dash of heavy cream just before serving to add richness.
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