A couple of helpful tips:
. If you don’t have homemade stock, feel free to use boxed stock. Just taste your seasoning. If it tastes bland (which can sometimes happen with boxed stock), add a bouillon chicken cube. That will kick up the chicken flavor and seasoning of the broth. This works as a quick fix.
. Use any frozen veggies you have on hand – Corn, carrots, peas, green beans, etc.
. Don’t like rice? Use noodles or small pasta instead. To increase protein, use whole-wheat pasta instead. Don’t want the carbs? Don’t use the pasta or rice and up the veggies.
Keep this recipe as a general guideline for making your next chicken soup. The homemade stock makes the biggest difference but homemade soup is always better than canned! Enjoy.
To get started, chop up your veggies and pull your chicken off the bones and chop into small soup size pieces.
Spray a saucepan with cooking spray and then add the teaspoon of olive oil. When hot, add the chopped celery, carrot and onion and sauté until veggies are starting to get soft. About 2 minutes.
Add the rice and stir into the veggies to coat.
Add the chicken stock and heat until boiling. Lower the heat to simmer and add the frozen veggies and chicken. Cook until heated through – about five minutes. Taste. Add salt and pepper to taste.
Add the thyme and stir into the mixture. Serve piping hot in soup bowls. Enjoy.
Did you like this recipe? Want to see more soup recipes? Try some of my favorites:
Pumpkin & Sweet Potato Soup with Brittle
Avgolemono Soup with Gremolata
Spring Peas, Shrimp and Lobster Soup
15 Bean Soup with Spinach and Canadian Ham
Beef, Vegetable and Barley Soup
Chicken & Rice Soup for Two
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 Cups of Chicken Stock
- 1 Cup of chopped chicken
- ¼ Cup Uncooked rice
- ¾ Cup of Frozen mixed vegetables
- 1 Celery stalk finely diced
- 1 Carrot peeled and finely diced
- ½ Shallot or 1/4 Onion finely diced
- 1 Tsp. Olive Oil
- Cooking Spray
- Kosher salt & freshly ground black pepper to taste
- 1 Tsp. Fresh Thyme chopped
Instructions
- Spray a saucepan with cooking spray and then add the teaspoon of olive oil. When hot, add the chopped celery, carrot and onion and sauté until veggies are starting to get soft. About 2 minutes.
- Add the rice and stir into the veggies to coat.
- Add the chicken stock and heat until boiling. Lower the heat to simmer and add the frozen veggies and chicken. Cook until heated through – about five minutes. Taste. Add salt and pepper to taste.
- Add the thyme and stir into the mixture. Serve piping hot in soup bowls.
