The Best Hearty Chicken and Rice Soup with Veggies

When a loved one is sick, what do you do? Go to the doctor? Take medicine? Maybe for you guys, but for me, the answer is in this hearty chicken and rice soup. Recently, I decided to branch away from the traditional chicken and noodle soup and make my own version of the soup for my dad who was not feeling well. The hearty veggies, chicken, rice, and spices got him back up on his feet again. As a result, this chicken and rice soup with veggies became a family favorite recipe within just a few bites.

Chicken and Rice Soup

• Prep Time:30 mins
• Cook Time:40 mins
• Total Time:1 hr 10 mins
• Servings:10
• Medium

Ingredients

• 3 large carrots
• 4 large celery stalks
• 1 small/medium red bell pepper
• 1 small onion
• 1 bunch Bok Choy
• 3 garlic cloves
• 1 teaspoon turmeric
• 1 tablespoon salt and pepper
• 4 tablespoons olive oil
• 3 chicken breasts
• 1/2 stick butter
• 2 tablespoons flour
• 1 1/2 teaspoon thyme
• 1 1/2 cup white rice
• 32 oz chicken broth
• 8 cups water
• 1.5 cups peas
• Spoon Tip: For garnish use red pepper flakes chopped cilantro and/or Sriracha sauce

• Step 1

  Thinly slice or dice (up to you) the carrots (make sure to peel first), celery, red bell pepper, and onion. Set chopped veggies aside.

  

• Step 2

  Chop the end of the Bok Choy bunch off and discard. The leaves will separate, making it easier to wash each individual leaf at a time. You will notice there is a lot of dirt, so make sure to take time and wash thoroughly with cold water. Use a paper towel to dry and then chop the white stalks off. Since the stalks are thicker and meatier, they need more time to cook than the leaves. Once you separate the leaves from the stalk, chop/slice the leaves and stalks into small pieces and keep them separate. I recommend using two different bowls, but if you are short of bowls like me, make do!

  

• Step 3

  Roughly chop the garlic cloves and set aside.

  

• Step 4

  Marinate the chicken breasts with a pinch of turmeric, salt, pepper, garlic, and ¼ teaspoon olive oil on each chicken breast. Make sure to not use all of the seasonings here – we will need the rest for the veggies. Bake the chicken at 350° until well done, about 20-25 minutes. Set chicken aside and allow to cool.

  

• Step 5

  In a large pan, melt 2 tablespoons butter and a tablespoon of olive oil on medium heat. Once melted, add the carrots, celery, red bell pepper, and onions. Stir and cook for about 7 minutes. Add the thyme, and also the remaining turmeric, salt, pepper, garlic, olive oil. Stir until well incorporated.

  

• Step 6

  Add the white stalk portions of the Bok Choy and cook for about 3-4 minutes. Once those are soft, add the leaves and stir in the flour as the veggies cook.

  

• Step 7

  Shred the chicken using two forks and set aside.

  

• Step 8

  Heat a small sauce pan with 4 cups of water and remaining butter. Add the rice and cover. Stir occasionally until the rice is nice and fluffy, about 15-20 minutes.

  

• Step 9

  Heat a large saucepan with 32 ounces chicken broth and 4 cups water. Once that comes to a boil, add the veggies, chicken, rice, and peas. Stir for about 3-5 minutes to let all the flavors combine. If you enjoy heat, add a tablespoon of red pepper flakes to the soup.

  

The process of this chicken and rice soup with veggies might take longer than the traditional chicken and noodle soup, but the flavors will definitely explode in your mouth. It is worth every single second of cooking! Optional Garnish: red pepper flakes, chopped cilantro, and/or Sriracha sauce.

Homemade soup makes for a healthy snack when sick. This recipe uses fresh ingredients, which absolutely beats anything in a can. With a little effort, you will be fueling your body and truly enjoying this hearty chicken and rice soup.