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VegetableRiceSoup10Final2
VegetableRiceSoup10Final2
Recipes

Simple Staples: Vegetable Rice Soup

Updated Published

Whenever I’m sick, I always crave chicken noodle soup. However, I’m the type of person that would much rather make it myself than eat from a can, and sometimes when you’re not feeling well, it can be a burden to go to the store, get a chicken, make your broth, and embark on an hours-long process just for a bowl of soup. This recipe provides a great alternative, yet still delivers a rich chicken flavor from the broth, and includes ingredients you most likely have in your house already.

Medium

Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes

Servings: about 8

Ingredients: ¾ cup brown rice 4 cups + 1 tablespoon water, divided 3 tablespoons olive oil ½ onion, diced 2 medium-sized carrots, diced 2 stalks celery, diced ½ teaspoon dried basil ½ teaspoon dried oregano ½ teaspoon dried dill ¼ teaspoon garlic powder, optional Salt and pepper, to taste 4 cups chicken broth 1 bay leaf ¼ cup frozen corn kernels ¼ cup frozen peas

Directions: 1. In a small saucepan, combine brown rice and 2 cups + 1 tablespoon water on high heat. Bring mixture to a boil. 2. Place lid on the pot and reduce heat to low and cook for about 30 minutes. 3. While the rice is cooking, heat olive oil in a large soup pot on medium high heat. 4. When olive oil is heated, add onions, carrots, celery and all spices. Sauté for about 5 minutes, or until onions are tender and translucent.

VegetableRiceSoup03SauteedVegetables

Photo by Kelda Baljon

5. Add chicken broth, remaining 2 cups of water and bay leaf. 6. Turn heat on high and bring mixture to a boil. 7. Reduce heat to low and simmer for 20 minutes, uncovered.

VegetableRiceSoup04VegetablesandBroth

Photo by Kelda Baljon

8. When the rice is finished cooking, add to the soup mixture. 9. Add frozen peas and corn, and let simmer for about 5 more minutes.

VegetableRiceSoup09Final1

Photo by Kelda Baljon

Analiese currently lives in Los Angeles. By day, she is a marketing communication manager for a software consulting company. Outside of work, it’s all about food. Analiese is the founder behind The Bacon Princess, a blog dedicated to gluten-free, dairy-free, and oftentimes Paleo recipes.Analiese also writes for a number of other publications. She is a Senior Writer & Photographer and Marketing Coordinator for NOBREAD, a National Contributor for Spoon University, and a Freelance Writer with Tastemade and Foodbeast.Her recipes have been featured on Huffington Post, Buzzfeed Food, Brit + Co, Foodgawker, Tastespotting, Daily Fit Fix, Paleo Grubs, The Primitive Palate, and more. Over it all, she loves defying the odds and making (and eating) gluten and dairy-free foods that still taste great.