Chicken Vegetable Soup
Enjoy this simple Chicken Vegetable Soup recipe brimming with tender vegetables, rice, shredded chicken, and spinach, all gently cooked in a flavorful broth.
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 4 ribs of 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
- salt and freshly ground black pepper to taste
- ¼ cup chopped fresh parsley
Instructions
- 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 chicken and vegetable soup and adjust the seasoning with salt and pepper as needed. Stir in the fresh parsley. Serve.
Nutrition
Serving: 10ounces | Calories: 417kcal | Carbohydrates: 35g | Protein: 26g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 816mg | Potassium: 713mg | Fiber: 2g | Sugar: 7g | Vitamin A: 7377IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 2mg
