Herbed Chicken, Vegetable and Rice Soup Recipe
Today’s recipe is an easy, healing and healthy chicken soup with rice and assorted vegetables. So why am I making a chicken soup recipe, you ask? The answer to your question is that I woke up feeling miserable, with a stuffed-up head and sniffles, and I thought chicken soup would help me to feel better!
Many people use chicken soup as a cure for the common cold, and have done so ever since the Middle Ages. Although science has long since proven that chicken soup isn’t the cure for a cold, we still think it is. So why do we still think that chicken soup cures a cold? Because it does in fact, relieve many symptoms of the common cold such as chest and nasal congestion through the steam that drifts up to our nose from a bowl of warm chicken soup.
This chicken soup recipe is probably one of the best chicken soup recipes I have concocted! And, it’s easy to make and rich in vitamins and antioxidants. So even though it’s not the ultimate cure for a cold, it does boost the immune system, helping you feel better faster! Lastly, it also tastes pretty yummy, and even if you aren’t sick, you can still enjoy a bowl of this delicious chicken soup anytime!
What’s In This Delicious Chicken Soup Recipe
This chicken soup recipe includes chicken breasts bathed in a medley of herbs, a savoury broth, carrots, celery, zucchini, onion, garlic, and a healthy dose of lemon juice. All of these ingredients are powerful antioxidants which I was sure would do the trick of easing my nasty cold symptoms. Along with some jasmine rice, I was well on my way to feeling better! After all, when you’re sick, doesn’t eating chicken soup and carbs help you feel better? (nudge-nudge-wink-wink)
The Ingredients You Will Need
- 2 skinless boneless chicken breasts
- 6 cups of chicken broth and 2-3 cups boiling water
- 1 large onion
- 2 stalks of celery
- 2 large carrots
- 1 medium zucchini (optional)
- 4 cloves of garlic
- 3/4 to 1 cup of jasmine rice (or other rice) (optional)
- Extra virgin olive oil (for amounts refer to the recipe card at the end of the post)
- Unsalted butter
- 1 fresh lemon
- Herbs for the chicken: garlic powder, onion powder, dry oregano, dry rosemary, sea salt and fresh ground black pepper and chilli pepper flakes (optional)
- Herbs for the soup: dry sage, dry dill, dry thyme, dry bay leaves, dry parsley, sea salt and fresh ground black pepper
How To Make The Best Chicken Soup Ever!
- Gather all ingredients, (except the chicken) wash, and cut the veggies, dice the onion and mince the garlic.
- Pull the chicken out of the fridge, put it on a plate and blot it. Season the chicken, and set it aside. (or season it in the pot)
- Warm up a soup pot, add 2 tbsp of olive oil and heat the oil. Place the chicken in the pot and sear (on med-high heat) for one minute. Flip, sear the other side. Flip again, lower the heat, and cook on each side for a few minutes. Remove the chicken from the pot after it’s cooked and place it on a plate. Set the chicken aside for now.
- While the chicken is cooking, prepare the herbs, make the chicken broth and finish prepping the rest of the ingredients.
- Remove the chicken breasts from the soup pot when they’re done, (set aside) and add a touch of broth to deglaze the pot.
- Add the diced onion along with 1/2 tsp. of sea salt and cook for 10 minutes.
- While the onion cooks, slice the chicken into smaller pieces and set it aside.
- After the onion has cooked, add unsalted butter and toss in the herb/spice blend for the soup. (see recipe card at the end of the post for exact amounts) Increase the heat to medium and toast the spices for 2 minutes, stirring frequently.
- Stir in the garlic for 30 seconds.
- Toss in the celery & carrots and cook for 5-10 minutes.
- Add the zucchini and cook for 3-5 minutes.
- Pour the rice into the pot and cook for 2-3 more minutes, stirring frequently to avoid burning it.
- Add the chicken back into the pot, stir and pour in the broth and boiling water.
- Bring the soup to a boil, then reduce the heat to a simmer and cook the soup for 10 more minutes.
- Add salt, pepper, parsley and lemon to the pot. Let it cook for 5 more minutes.
Tips and Substitutions
- Blot the chicken breasts before adding them to the pot, so the chicken browns better and the herbs stick.
- Sear the chicken for a minute per side, then pan-fry for a few minute per side.
- Use a combination of both chicken broth and boiling water so that the broth isn’t too heavy or too salty.
- If you have the option to use fresh herbs, use double the amount.
- Add the lemon juice 1 tbsp at a time.
- Pasta noodles or your choice of rice can be subbed for the jasmine rice.
How To Store Herbed Chicken, Vegetable & Rice Soup
Once the chicken soup has completely cooled, store it in an airtight container, in the fridge, for up to 4 days. To freeze the soup, portion out the leftovers into small individual freezer bags, place them in an airtight container and then store the container in the freezer for up to 3 months. To re-heat the soup, take out as many individual freezer bags as needed, place them in the fridge overnight to thaw. The next day, pour the liquid into a microwaveable bowl and re-heat it in the microwave. Or, pour the liquid into a pot and reheat it on the stove.
The Conclusion
This soup is definitely chicken soup for the soul. It is healing and nutritious, containing high amounts of protein, vitamin C, and antioxidants, enough to kick any cold a good ass-kicking! LOL
If you have the chance to make the soup, drop me a comment and let me know what you think of the recipe. And, please feel free to tag me at https://www.facebook.com/georgiaspyra/or https://www.instagram.com/delish_soups_by_georgia_spyra/ with your photos. I’d love to see your creations.
Have a Healthy & Happy 2025,
Love, Georgia Spyra
Herbed Chicken, Rice and Vegetable Soup
Ingredients
- 1 onion diced
- 2 carrots chopped into small pieces
- 2 celery stalks sliced into thin pieces
- 4 garlic cloves minced
- 1 zucchini diced into smaller pieces (optional)
- 5 cups chicken broth
- 2-3 cups boiling water
- 2 skinless, boneless chicken breasts blotted with paper towel
- 1 lemon squeezed fresh added to soup 1 tbsp at a time
- 3/4-1 cup jasmine rice uncooked
Chicken Breast Herb & Spice Blend:
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp sea salt
- ⅛ tsp fresh ground black pepper
- ½ tsp dry oregano
- ½ tsp dry rosemary
Soup Herb & Spice Blend:
- ¼ tsp dry sage
- ¼ tsp dry dill
- ¼ tsp dry thyme
- 1 pinch chili pepper flakes optional
Additional herbs/spices to add to soup:
- 2 whole bay leaves dry
- 1 tbsp dry parsley
- 1 tsp sea salt
- 1/4-1/2 tsp fresh ground black pepper
Instructions
- Gather all ingredients.
- Wash peel, chop or dice vegetables.
- Prep broth and measure out rice.
- Prep the herb and spice blends.
- Dry the chicken, blot and add the chicken herb & spice blend.
- Sear the chicken on medium high heat for one minute per side. Then lower the heat and cook for 4-5 minutes per side. Remove from pan and set aside. You'll be cooking the onion in the same pan. Be sure to scrape the bottom of the pan to loosen the stuck on bits. There's a ton of flavour in those little bits. Adding a bit of chicken broth will help to loosen anything stuck on bits.
- While chicken is searing, dice the onion and mince the garlic.
- Cook the onion on low-med heat for 8-10 minutes. Add 1/2 tsp of sea salt to the onion in the start of the cooking process.
- Add butter to the pan, melt it and cook the onion for 2-3 more minutes.
- Add the spices and toast for 2 minutes. Slice up the chicken breasts into smaller pieces while the spices toast.
- Next, add the zucchini (if using) and cook for 5 minutes more. If you opt to not add zucchini to the recipe, toss in the garlic and stir for 30 seconds till aromatic.
- Pour in the rice and stir for 2-3 minutes to toast it. Continue slicing up the chicken breasts into smaller pieces while the rice toasts.
- Now toss in the cut chicken pieces, stir for a minute or two, then pour in the chicken broth. Bring the soup to a boil, then lower the heat to a simmer, and cook for another 15 minutes.
- In the last 5 minutes of cooking time, taste the soup for salt and pepper, add as needed, toss in parsley and the juice of a lemon. (1 tbsp at a time)
- Optional: Serve with green onion on top, and the zest of the lemon
