This rice & vegetable chicken soup is loaded with tender, shredded chicken, rice, and a good dose of vegetables all simmered in a fragrant and flavorful chicken broth! This makes for a great leftovers for the next day too.
I know technically it’s not “soup season” but one thing you should know about me is that all year is soup season in my house. Soup is so comforting and warm, and a ‘lighter’ meal that we all enjoy. Plus, I love that my kids will eat it and get some much needed veggies in their diets. My son who says “he hates rice” gobbled up two bowls of this. But, then ironically when we had leftovers for dinner he said that “he doesn’t like the soup”. What?! You just ate two bowls last night. Ugh, kids sometimes 🙂 Gotta’ love em’ right!
I like to cook my chicken breasts in the slow cooker in the morning with some chicken broth. Once they are done I shred the meat with two forks and then I have it all ready to go once it’s time to get dinner started. I love cooking chicken in the slow cooker because it gets super tender and cooks perfectly. Be sure and have plenty of chicken broth to keep the chicken moist so it won’t dry out.
I love how everything gets thrown in together and simmers in this beautiful chicken broth base with the added thyme seasoning, which makes a huge difference. Be sure and use a chicken broth or a chicken broth base that you love. Most of the flavor will come from that chicken broth as that is the base of the soup. If you want a really yummy one (that I swear by) then go for this Better Than Bouillon Chicken Base . You can find it in grocery stores. It’s also best if you use a sturdier rice that will hold up better with the hot soup. Like a long-grain rice or basmati rice.
4 based on 1 review(s)
- 8 cups chicken broth (canned or water + bouillon)
- 1 white onion, finely chopped
- 1 cup sliced celery
- 1 1/2 cups sliced carrots
- 1 cup frozen peas
- 1/2 - 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon dried thyme
- 3 cups cooked, shredded chicken
- 2 cups cooked rice
- Add the broth, onions, celery, carrots, peas, salt, pepper and thyme to a stockpot. Bring to a boil and reduce to a medium simmer. Cook for 20-30 minutes, until vegetables are tender. Stir in the chicken and rice. Simmer for 15 more minutes.
- Add more or less salt & pepper, depending on preference.
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