Simmered Chicken & Vegetable Soup

A comforting, easy-to-digest soup packed with tender chicken, soft vegetables, and rice, creating a soothing and satisfying meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 7
• Cuisine: American
• Difficulty: Easy
• Cost: $1.60/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• Low-Fat
• Low-Carb
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• one-pot
• quick
• healthy
• comfort food
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 6 cup chicken broth
• 1 can cannellini beans (rinsed and drained)
• 1 cup mixed vegetables (frozen)
• 2 cup chicken (shredded)
• 0.5 cup instant white rice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
2. Pour in the chicken broth, cannellini beans, and frozen mixed vegetables. Bring the mixture to a simmer.
3. Add the shredded chicken, instant white rice, salt, and black pepper. Stir well.
4. Continue to simmer for 8-10 minutes, or until the rice is tender and the soup is heated through. Taste and adjust seasoning if needed.
5. Ladle into bowls. Garnish with chopped fresh parsley, if desired, and serve immediately.

Notes

This soup is highly adaptable; feel free to swap vegetables or use other cooked lean proteins. It freezes well for future meals.

Nutrition (per serving)

• Calories: 158
• Protein: 13.6 g
• Carbohydrates: 18.8 g
• Fat: 2.7 g
• Fiber: 4.4 g
• Sodium: 1108 mg
• Saturated Fat: 0.3 g
• Sugar: 2.8 g
• Cholesterol: 21 mg