Enjoy this simple Chicken Vegetable Soup, brimming with tender vegetables, rice, juicy shredded chicken, and spinach, all gently cooked in a flavorful broth.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Soup
Cuisine: American
Keyword: chicken and vegetable soup, chicken vegetable soup recipe
Sauté the aromatics. Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the onion and sauté for 2 to 3 minutes or until translucent. Add the garlic and sauté for 15 seconds or until fragrant.
Sauté the veggies. Add the celery and carrots to the pot and season with salt, pepper, and dried oregano. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the stock. Pour the chicken stock over the veggies and bring the soup to a boil. Reduce the heat to low and let it simmer for 10 minutes.
Add the chicken and rice. Stir the chicken and rice into the soup and continue to simmer for an additional 30 minutes.
Shred the chicken. Remove the chicken from the pot, transfer it to a cutting board, and shred it. Return it to the pot.
Add the spinach. Stir the spinach into the soup and simmer until wilted, about 2 minutes.
Season to taste. Taste the soup and adjust the seasoning with salt and pepper as needed. Stir in the fresh parsley. Serve.
Notes
Cooking Pot: I recommend using a heavy-bottomed pot or a Dutch oven for this recipe. It helps spread the heat evenly, making your soup even better.
Use Leftovers: If you have some leftover rotisserie chicken or turkey from a holiday meal, just shred the meat and add it to the soup right before you toss in the spinach.
Veggie Options: I went with carrots, onions, and celery, but feel free to throw in anything like diced bell peppers, mushrooms, zucchini, or even butternut squash.
Rice Options: Try using wild rice. It's an excellent substitute for white rice, though it'll need to cook longer.
Creamy Soup: For a creamier soup, add a splash of heavy cream right before serving.