Chicken and Rice Soup with Vegetables

This light chicken and rice soup with vegetables is prepared without sautéing the ingredients beforehand, which perfectly preserves the natural sweetness of the carrots and the delicate aroma of the sweet bell pepper. A golden, crystal-clear broth has long been considered "liquid gold" for its remarkable ability to quickly restore energy and warm you up on chilly days. There is no excess fat here—just the pure taste and wholesome benefits of natural ingredients that fill your kitchen with a cozy, comforting aroma as they simmer. Short-grain rice lends the soup a pleasant, velvety texture, turning every spoonful into an ideal balance of tenderness and nourishment.

A golden chicken and rice soup with vibrant vegetables is the perfect choice for a light and nourishing lunch.

Preparation: 15 minutes

Cooking: 1 hour, 30 minutes

Quantity: 5 Servings

Per serving

Calories: 166 kcal

Proteins: 6 g

Fats: 1.2 g

Carbohydrates: 31 g

Ingredients

• 2 potatoes
• 1 carrot
• 1 onion
• 1/2 red bell pepper
• 1/2 cup rice
• 1 liter (4 cups) chicken broth
• A few sprigs of parsley, salt, freshly ground black pepper

How to Make Chicken and Rice Soup with Vegetables

Peel the carrots and potatoes. Dice the peeled vegetables and place them into a soup pot.

Begin by dicing the carrots and potatoes into neat, uniform cubes.

Add the finely chopped onion. This recipe calls for a standard yellow onion, but you can substitute it with leeks for a milder, sweeter flavor.

Add finely chopped onion to the potatoes and carrots to build a rich and aromatic flavor base.

Core and seed the sweet bell pepper, chop it as finely as the onion, and add it to the other ingredients. If peppers and onions do not suit your dietary needs due to gastrointestinal sensitivities, feel free to swap these aromatic vegetables for celery or parsnips.

Sweet bell pepper not only adds a vibrant pop of color but also brings a distinct summery freshness to the soup.

Strain the chicken broth into the pot. To make the broth: combine a few chicken carcasses, a bunch of parsley, a whole onion, 2-3 garlic cloves, 2 bay leaves, and a teaspoon of black peppercorns with cold water (about 1.5 liters or 6 cups). Bring to a boil, skim the foam with a slotted spoon, and simmer gently over low heat for 1 hour. Strain the finished broth and let it cool. Remove the fat from the cooled broth using paper towels or simply scoop it off with a spoon once it solidifies in the refrigerator.

A clear, homemade broth is the foundation of a great soup. Always strain it to remove whole spices and bones.

Bring the soup to a boil. Simmer over low heat for 20 minutes until the vegetables are tender. About 3 minutes before it is done, fold in the pre-cooked rice. To cook the rice: place it in a separate small saucepan, pour in 120 ml (1/2 cup) of water, and bring to a boil. Cover with a lid, cook for 10 minutes on low heat, then let it rest off the heat for another 5 minutes. Short-grain rice works best for this comforting, easily digestible recipe.

Simmer the soup gently over low heat so the vegetables hold their shape and the broth remains crystal clear.

With the rice added, bring the soup back to a gentle boil and season with salt to taste. Simmer for just a couple more minutes, then remove the pot from the heat.

Once the vegetables and rice are tender, let the soup rest covered for a few minutes before serving.

Ladle the delicious chicken and rice soup into bowls, season with freshly ground black pepper, and serve immediately. If desired, garnish with a dollop of low-fat sour cream and pair it with a crisp, fresh baguette or ciabatta for an incredibly satisfying meal.

Ladle the hot soup into bowls. Serving it on a rustic wooden board creates a cozy, home-style atmosphere.