Salad Menu - Chicken, Rice, and Vegetable Soup

 A bowl of chicken, rice and vegetable soup.

It has been a while since I posted a soup recipe. It is not because I haven't been cooking soups ( I cook soups at least twice a week), but mainly because I have been experimenting with soups and didn't want to post something I wouldn't make again. This chicken, rice, and vegetable soup my whole family enjoyed, even on a hot summer day. It has a good amount of vegetables and protein but is really light in flavor. 

Yield: 5

Chicken, Rice, and Vegetable Soup


  • 8 cups water

  • 1 lb skinless-boneless chicken thighs, cut into bite size

  • 5 medium yukon potatoes, peeled and cubed

  • 2 Tablespoons olive oil

  • 1/2 yellow onion, chopped

  • 2 carrots, chopped

  • 1 small broccoli head, chopped into bite size

  • 1/2 cup cooked white rice

  • salt

  • ground black pepper

  • fresh dill for garnish, chopped


  1. In a medium size soup pot, bring 8 cups of water to a boil.
  2. Add in 1 teaspoon salt, chicken and potatoes, cook on medium heat until potatoes are soft.

  3. In a skillet, heat up 2 Tablespoons olive oil. Add in onion; sauté for 3 minutes or until onion starts to get soft.

  4. Add carrots to the onion and cook for another minute. Set aside.
  5. When potatoes and meat are cooked, add the onion and carrots to the soup pot along with broccoli and cooked rice.
  6. Add salt and pepper to taste.
  7. Bring all to a boil, turn off heat.
  8. Garnish with fresh dill.



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