Gentle Chicken and Rice Soup with Vegetables
Gentle Chicken and Rice Soup with Vegetables
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch cubes
- 4 cups low sodium chicken broth
- 2 cups water
- 2 carrots, peeled and finely diced
- 1 stalk celery, finely diced
- 2 medium Yukon Gold potatoes, peeled and finely diced
- 1/2 cup white rice, uncooked, rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste, optional
Instructions
- 1
Prepare all ingredients: Dice the chicken breast into 1/2-inch cubes. Peel and finely dice the carrots, celery, and potatoes. Rinse the white rice under cold water until the water runs clear.
⏱️ 15 min
- 2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken breast and cook for 3 to 5 minutes, stirring occasionally, until lightly browned on all sides. The chicken does not need to be cooked through at this stage.
⏱️ 5 min
- 3
Add the chicken broth, water, diced carrots, celery, and potatoes to the pot. Stir in the garlic powder, onion powder, dried parsley, salt, and black pepper (if using). Bring the mixture to a gentle boil.
⏱️ 5 min
- 4
Once boiling, add the rinsed white rice to the pot. Reduce the heat to low, cover the pot, and let it simmer for 30 to 35 minutes, or until the rice is tender, the vegetables are soft, and the chicken is fully cooked.
⏱️ 30 min
- 5
Carefully taste the soup and adjust seasonings as needed. If serving to a toddler, ensure vegetables and chicken are very tender and can be easily mashed or chewed. You may wish to remove a portion for the toddler before adding extra salt or pepper for adults.
⏱️ 5 min
- 6
Ladle the warm soup into bowls and serve immediately. Enjoy this gentle and comforting meal!
Kitchen Tools
Nutrition Facts (per serving)
Gentle Chicken and Rice Soup with Vegetables
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch cubes
- 4 cups low sodium chicken broth
- 2 cups water
- 2 carrots, peeled and finely diced
- 1 stalk celery, finely diced
- 2 medium Yukon Gold potatoes, peeled and finely diced
- 1/2 cup white rice, uncooked, rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste, optional
Instructions
- 1
Prepare all ingredients: Dice the chicken breast into 1/2-inch cubes. Peel and finely dice the carrots, celery, and potatoes. Rinse the white rice under cold water until the water runs clear.
⏱️ 15 min - 2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken breast and cook for 3 to 5 minutes, stirring occasionally, until lightly browned on all sides. The chicken does not need to be cooked through at this stage.
⏱️ 5 min - 3
Add the chicken broth, water, diced carrots, celery, and potatoes to the pot. Stir in the garlic powder, onion powder, dried parsley, salt, and black pepper (if using). Bring the mixture to a gentle boil.
⏱️ 5 min - 4
Once boiling, add the rinsed white rice to the pot. Reduce the heat to low, cover the pot, and let it simmer for 30 to 35 minutes, or until the rice is tender, the vegetables are soft, and the chicken is fully cooked.
⏱️ 30 min - 5
Carefully taste the soup and adjust seasonings as needed. If serving to a toddler, ensure vegetables and chicken are very tender and can be easily mashed or chewed. You may wish to remove a portion for the toddler before adding extra salt or pepper for adults.
⏱️ 5 min - 6
Ladle the warm soup into bowls and serve immediately. Enjoy this gentle and comforting meal!