Description
Chicken Vegetable Soup is a comforting, homemade meal filled with tender chicken, colorful vegetables, fluffy jasmine rice, and fresh spinach in a flavorful broth. This easy one-pot soup is perfect for chilly evenings, busy weeknights, or whenever you crave a warm and nourishing family dinner. With simple ingredients and plenty of flavor, it is a recipe you’ll want to make again and again.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 4 ribs celery, thinly sliced
- 5 medium carrots, thinly sliced into rounds
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons dried oregano
- 10 cups chicken stock
- 1½ pounds boneless, skinless chicken breasts
- 1 cup jasmine rice
- 2 cups baby spinach leaves, loosely packed
- Additional salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped
Instructions
- Sauté the onion and garlic: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for about 15 seconds until fragrant.
- Cook the vegetables: Add the sliced celery and carrots. Season with salt, black pepper, and dried oregano. Cook for about 5 minutes, stirring occasionally.
- Add the broth: Pour in the chicken stock and bring the mixture to a boil. Reduce the heat and simmer gently for 10 minutes.
- Add the chicken and rice: Place the chicken breasts and jasmine rice into the pot. Stir well and simmer for approximately 30 minutes, or until the chicken is fully cooked and the rice is tender.
- Shred the chicken: Remove the chicken breasts and transfer them to a cutting board. Shred them into bite-sized pieces using two forks.
- Return the chicken: Add the shredded chicken back to the soup and stir to combine.
- Add the spinach: Stir in the baby spinach and simmer for about 2 minutes, until the leaves wilt.
- Season and finish: Taste the soup and adjust the salt and black pepper as needed. Stir in the chopped fresh parsley.
- Serve: Ladle the hot soup into bowls and garnish with additional parsley if desired.
Notes
- Serving suggestions: Serve with crusty bread, garlic bread, dinner rolls, or a fresh green salad for a satisfying meal.
- Extra flavor: Add a squeeze of fresh lemon juice before serving to brighten the chicken broth.
- Refrigeration: Let the soup cool slightly, then transfer it to airtight containers and refrigerate within 2 hours. Store for 3–4 days.
- Reheating: Warm the soup on the stovetop over medium-low heat or in the microwave until thoroughly heated. Add extra chicken stock or water if it has thickened.
- Freezing: For the best texture, freeze the soup without the rice and add freshly cooked rice when reheating. If freezing the complete soup, expect the rice to soften after thawing.
- Make-ahead tip: Chop the vegetables and parsley in advance to make preparation faster.
- Rice tip: Rice absorbs broth as it sits, so keep additional stock available when reheating leftovers.
- Food safety: Refrigerate leftovers promptly and reheat them thoroughly before serving.