Got a bunch of veggies hanging out in the fridge? Need to get rid of them before they go bad? This garden chicken and rice soup is the move.
It’s packed with fresh produce, shredded chicken, and just enough rice to make it hearty without feeling heavy. Bright, cozy, and super flavorful, it’s the perfect solution to a fridge clean out. A little bit of everything, in the best way.
Loaded with vegetables and finished with lemon and a little heat. You’ll find this chicken and rice soup recipe not only flavorful but also packed with healthy vegetables! So, next time you’re in the mood for some comfort food that’s as easy as it is delicious, give this garden chicken and rice soup a try. Trust me, your taste buds will love you!
Garden Chicken and Rice Soup
Course: DinnerDifficulty: Easy15
minutes20
minutes35
minutesClean out the fridge and end up with something delicious. This chicken and rice soup recipe is flavorful, full of healthy vegetables, and perfect for a quick, easy, and comforting homemade dinner.
Ingredients
Olive oil, for sauteing
1 Small Onion, diced
3–4 Celery Stalks, diced
2–3 Carrots, chopped
2–3 Garlic Cloves, minced
7–8 Red Potatoes, quartered
1 Zucchini, chopped
1 Yellow Squash, chopped
1 (8.5 oz) package of pre-cooked rice (about 1 cup of cooked rice)
1 cup Rotisserie Chicken, cooked and shredded
1 (32 oz) box chicken broth
Water, as needed to adjust broth
Chicken Bouillon (about 1 Tbs per 4 cups water—adjust to taste)
Crushed Red Pepper Flakes, to taste
Juice of 1/2 Lemon
Fresh Parsley, chopped (for topping)
Directions
- Sauté the Veggies
-Heat a drizzle of olive oil in a large pot over medium heat.
-Add the onion, celery,carrots, and garlic and cook until the onions are soft and translucent. - Build the Soup Base
-Pour in the chicken broth and add the quartered red potatoes. Let it come to a simmer.
-Stir in the rotisserie chicken, rice, zucchini, and squash.
-Add water to create the amount of broth you want, then season by mixing in chicken bouillon to taste (roughly 1 tablespoon per 4 cups of added water). - Simmer and Season
-Let everything simmer for about 20 minutes so the flavors can come together and the veggies get tender.
-Sprinkle in some crushed red pepper flakes and squeeze in fresh lemon juice to brighten it up at the very end.
-Top with parsley.
Recipe Video
Notes
- Swap the rice – For a protein boost, replace rice with quinoa and as you go and adjust the salt and pepper as needed. You could also swap the rice for noodles, or leave it out!
- Consider a slow cooker – Use a slow cooker to let the flavors develop.
- Customize Veggies – Use what you have on hand
- Texture tip – Blend some of the veggies for a creamier texture. Also, chopping all the veggies around the same size helps them cook at the same pace and provides a better bite.
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