Chicken, Veggie & Rice Soup

Soups | March 17, 2014 | By

chicken soup

Soon it will be spring and “soup season” will be over. But, in honor of the -6 degree temperature outside in Michigan this morning, I’m posting my family’s ABSOLUTE favorite soup – Chicken, Veggie & Rice Soup!

It’s a basic chicken soup with rice and when you make this in your kitchen, you can be as flexible with the ingredients as you’d like! I often serve this along with Organic Homemade Breadsticks from my friend Kelly the Kitchen Kop. Yum!


1/4 cup coconut oil

1 medium onion, chopped

4 large garlic cloves, minced or sliced thinly

8 cups chicken broth (homemade if possible)

1/2 to 3/4 cup rice (I use Traditional Basmati rice)

2 cups fresh or frozen assorted veggies – (I usually use carrots, parsnips, green peas, green beans, etc). Really, you can use whatever you have on hand. I used frozen beans from this past summer. Learn how to freeze fresh beans here.

2 Tablespoons lemon juice

Salt and pepper, to taste

Thyme and parlsey, to taste


1.  Heat oil in stock pot over med/high heat. Add onions until soft. Add garlic and saute for 1 minute more.

2. Add broth and bring to a boil. Add rice. Cook for 10 minutes and then add FRESH veggies. Cook for 8-10 minutes and then add any frozen veggies for a couple minutes.

3. Once everything is heated through and rice/veggies are cooked, add salt, pepper, thyme and parsley to taste.

4. Stir in the lemon juice. *I cannot remember where I learned this, but it just really brings out the fresh flavor of the soup! An unusual addition but oh so good!


How about you? What do you like to put into your chicken soup? Anything out of the ordinary?


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This was shared at: Melt in Your Mouth Monday, Mix it Up Monday, Menu Plan Monday, Manic Monday, Marvelous Monday, Clever Chicks Blog Hop, Fat Tuesday, Hearth & Soul Blog Hop, Anti-Procrastination TuesdayTotally Talented Tuesdays, Real Food Wednesday, Fresh Food Wednesday, Allergy Free Wednesdays, Wonderfully Creative Wednesdays


  1. Leave a Reply

    March 18, 2014

    Lemon is a common ingredient with chicken in other cuisines. If you were only to thicken this soup with egg (beat an egg or two, warm the egg with some hot broth, add egg & broth back into the pot) you’d have want is arguably the most common homemade Greek soup: Avgolemono (Egg Lemon) Soup. And it’s delicious! If you put lime instead of lemon, and a little cilantro, then you have a common flavor from anywhere in the Americas south of somewhere like the northern border of Texas. You can keep your Michigan weather this winter (I have family in TC) but I am jealous of your soup pot!

    • Leave a Reply

      March 18, 2014

      OOOH, yum. Those sound like delicious changes to make. Thanks for stopping by!

  2. Leave a Reply

    March 18, 2014

    Sprinkle with fresh grated Parmesan cheese. My Italian grandmother would always do this. Super yummy!

    • Leave a Reply

      March 18, 2014

      Cheese makes everything even more yummy! Thanks for stopping by!

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