Chicken Rice and Vegetable Soup

The soup is in bowls on a table ready to be served.

Chicken Rice and Vegetable Soup

Homemade Chicken Soup is one of the ultimate comfort foods and when you use bone-in chicken to make your own broth, it is even more satisfying and delicious. Packed full of nutrients from chicken, rice and vegetables, this is a nourishing one-pot meal that your family will love.

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Prep Time: 20

Cook Time: 50

Total Time: 1 10

Course: Main Course, Soup

Cuisine: Australian

Keyword: chicken and rice soup, chicken and vegetable soup, chicken soup, easy soup, family meals, healthy dinner, soup

Servings:

Calories: 283kcal

Author: Katrina | Katy's Food Finds

Equipment

Large Pot - I use a large 5 litre pot

Ingredients

2 tbsp olive oil
1 onion brown, peeled and chopped
2 carrots peeled and chopped into small cubes
4 garlic cloves crushed
4 chicken Maryland pieces (thigh with leg attached) or 4 bone-in, skin on chicken thighs and 4 bone-in, skin on chicken drumsticks
8 c water (2 litres)
6 parsley stalks
2 tsp sea salt
1/2 c white short grain rice
1.5 c pumpkin cubes see note 1
1 medium orange sweet potato cubed (1.5cm cubes)
1 c broccoli pieces
1.5 c cauliflower pieces
100 g frozen spinach cubes or use fresh leaves, chopped finely
1 tsp curry powder
250 g tin of creamed sweetcorn optional

Metric - US Customary

Instructions

Heat oil in a large pot over medium heat. Add the onion and carrots and sauté for 3 minutes, stirring occasionally. Add the garlic and cook a further 5 minutes, stirring. Reduce heat slightly if browning.
Add the chicken pieces, water, parsley stalks and salt to the pot. Increase the heat to high and bring to the boil. Reduce heat, partially cover with a lid and allow to simmer for 20-25 minutes or until the chicken is cooked and tender. Turn the heat off and allow the chicken to sit in the stock for an extra 10 minutes.
Remove the chicken pieces carefully to a plate and set them aside for 5 minutes. Remove and discard the parsley stalks.
While they are cooling, increase the heat to high and add all the remaining ingredients except the sweetcorn, to the stock and bring to the boil for 5 minutes, stirring occasionally so the rice doesn’t stick to the bottom.
Carefully remove the chicken meat from the bones in small pieces, discarding the bones and skin. Add the chicken meat back into the soup.
Once the soup has boiled, reduce the heat and simmer until all the vegetables have softened and are cooked. Stir in the sweetcorn if using and cook 5 minutes longer. Add a little more water if the soup becomes too thick.
Season with salt and pepper to taste. Serve warm.

Notes

Note 1: I like to use Jap (Kent) Pumpkin or Butternut pumpkin as I find they are nice and creamy in soups.

The amount of vegetables are approximate so if you are adding a little more or a little less it will be fine. No need to be exact.

I sometimes add a teaspoon of chicken or vegetable stock powder to the soup when I add the vegetables. This is optional and more often than not, I find the soup to be flavoursome without it. If you do this, reduce the salt by half and season to taste at the end.

This recipe feeds 6-8 people depending on the size of the serves. The nutritional values are for 8 servings.

Nutrition

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