Springtime Chicken and Rice Soup
A light and flavorful soup perfect for spring, featuring tender chicken, fresh vegetables, and fluffy rice.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) medium onion, diced
- (2) carrots, sliced
- (2) celery stalks, diced
- (2) garlic cloves, minced
- (1 teaspoon) dried thyme
- (1/2 teaspoons) black pepper
- (4 cups) chicken broth
- (2 cups) cooked chicken, shredded
- (1 cup) uncooked long-grain rice
- (1 cup) peas (fresh or frozen)
- (1 cup) green beans, chopped
- (1 tablespoon) lemon juice
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
- 1
In a large pot, heat 1 tablespoon olive oil over medium heat.
- 2
Add 1 medium onion, diced, and sauté until translucent, about 5 minutes.
- 3
Stir in 2 carrots, sliced, and 2 celery stalks, diced, and cook for another 3-4 minutes until slightly softened.
- 4
Add 2 garlic cloves, minced, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper, stirring for about 1 minute until fragrant.
- 5
Pour in 4 cups chicken broth and bring to a boil.
- 6
Once boiling, add 1 cup uncooked long-grain rice and reduce heat to a simmer. Cook for 15 minutes, stirring occasionally.
- 7
Add 2 cups cooked chicken, shredded, 1 cup peas, and 1 cup chopped green beans to the pot. Stir well and cook for an additional 10 minutes until the rice is tender and the vegetables are cooked through.
- 8
Stir in 1 tablespoon lemon juice and season with salt to taste.
- 9
Serve hot, garnished with fresh parsley.
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