Healthy Chicken Vegetable Rice Soup

Name: Healthy Chicken Vegetable Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup carrots, diced; 1 cup celery, diced; 1 cup bell pepper, diced; 1 cup onion, diced; 1 cup cooked rice; 6 cups chicken broth; 2 cloves garlic, minced; 1 tablespoon olive oil; Salt and pepper to taste; 1 teaspoon dried thyme; 1 teaspoon dried oregano

Highlighted under: Feel-Good Healthy Eats

I love whipping up a warm pot of Healthy Chicken Vegetable Rice Soup, especially when the weather turns chilly. This recipe combines tender chicken, vibrant vegetables, and fluffy rice in a comforting broth that warms the soul. With just a few simple ingredients, I can create a meal that's nutritious and satisfying. Whether you're feeling under the weather or just want a cozy home-cooked dish, this soup brings everything you need together in one bowl. It’s a delicious way to enjoy healthy eating without sacrificing flavor!

Created by

Harper Collins

Last updated on 2026-02-23T23:12:48.818Z

When I first decided to make this Healthy Chicken Vegetable Rice Soup, I didn't expect it to become a favorite in my household. The balance of flavors from fresh vegetables really elevates the simple chicken broth.

A tip I learned along the way is to sauté the vegetables before adding them to the broth. This step enhances their natural sweetness and gives the soup a rich depth of flavor that truly makes a difference.

Why You'll Love This Recipe
Nutrient-packed with fresh vegetables and lean chicken
Comforting and warming, perfect for any season
Easy to prepare and perfect for meal prep

Perfecting the Broth

The chicken broth is the backbone of this soup, so choosing a high-quality broth can significantly elevate the flavors. You can use homemade broth for a fresher taste, or opt for low-sodium store-bought varieties for convenience. If you're short on time, consider using a pressure cooker to make a quick broth from chicken bones; this can infuse your soup with rich flavor in less than an hour.

When adding the broth to the sautéed vegetables, ensure you bring it to a rolling boil. This rapid start helps extract more flavors from the ingredients, especially the garlic and herbs. If the soup seems a bit bland after simmering, don’t hesitate to add a splash of lemon juice or a splash of soy sauce to brighten the flavor profile.

Ingredient Variations

Feel free to customize this soup with any vegetables you have on hand. If you have leftover zucchini, kale, or spinach, they can all be excellent additions. Just make sure to add delicate greens like spinach in the last few minutes of simmering to prevent overcooking, which can lead to a mushy texture.

For those looking for a vegetarian option, you can easily make this soup plant-based by substituting the chicken with chickpeas or lentils and using vegetable broth. The lentils will provide the necessary protein and a hearty bite, making the soup just as satisfying.

Ingredients

For the Soup

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup celery, diced
1 cup bell pepper, diced
1 cup onion, diced
1 cup cooked rice
6 cups chicken broth
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon dried oregano

Instructions

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, celery, and bell pepper. Sauté for about 5-7 minutes, until the vegetables start to soften. Add minced garlic and cook for an additional minute.

Add Broth and Chicken

Pour in the chicken broth and bring to a boil. Once boiling, add the shredded chicken, cooked rice, thyme, and oregano. Season with salt and pepper to taste.

Simmer and Serve

Reduce the heat to low and let the soup simmer for 20 minutes, allowing all flavors to meld together. Serve hot and enjoy!

Pro Tips

Feel free to customize this soup by adding any of your favorite vegetables, such as spinach or corn, for added nutrition. Leftovers can be stored in the refrigerator for up to 3 days and also freeze well for easy meals later.

Make-Ahead and Storage Tips

This soup keeps well in the refrigerator for up to 4 days, making it an excellent choice for meal prep. Store it in airtight containers to maintain freshness. If you plan to freeze the soup, I recommend omitting the rice and adding it fresh when you reheat, as rice can become mushy when frozen and thawed.

To reheat, simply transfer the soup to a saucepan and heat over medium heat, stirring occasionally until heated through. If you’ve frozen it, let it thaw overnight in the refrigerator before reheating. A splash of broth can help restore the original texture.

Serving Suggestions

This Healthy Chicken Vegetable Rice Soup is wonderfully versatile regarding serving options. I love topping each bowl with a sprinkle of fresh herbs such as parsley or cilantro for a burst of flavor. A squeeze of lime can enhance the soup's freshness, especially with the rich broth.

Consider serving the soup alongside a crisp, green salad or toasted whole-grain bread to round out the meal. For a heartier option, some grated cheese or a dollop of Greek yogurt can add creamy richness, balancing the soup's savory notes beautifully.

Questions About Recipes

→ Can I use leftover rotisserie chicken?

Absolutely! Using leftover rotisserie chicken is a great time-saver for this recipe.

→ What other vegetables can I add?

You can add vegetables like zucchini, kale, or peas to enhance the soup’s nutritional value.

→ How can I make this soup gluten-free?

Use gluten-free rice and check that your chicken broth is gluten-free as well.

→ Can I make this soup in a slow cooker?

Yes! Sauté the vegetables and then transfer them to a slow cooker with all other ingredients. Cook on low for 6-8 hours.