This is an easy soup to make and you can change it in a lot of different ways, you can make it vegan, Mediterranean, paleo, etc. The possibilities are endless. This is a beginner recipe in my opinion because there isn’t much to do.
However, today I am making it with chicken. There will also be a video where you can follow along with me at the bottom of the article
- 2 Quarts Chicken Broth
- 2/3 C Olive Oil
- 1 C Basmati Rice
- 1 Package of Chicken Breast (Or you can buy a roasted chicken already made from the store)
- 2 Sticks of Celery
- 1 Bag of Carrots
- 1 Bag of snap peas
- 1 Bag of Green Beans
- 1/2 Box or Bag of Spinach
- 1 Bunch of Kale
- 4 C Water
- 1 TBS Italian Seasoning
- 1 TBS Garlic Seasoning
- 1 TBS Onion Powder
- 1 TBS Parsley dried herb
- 1 TBS Allspice
- 1 TBS Cumin
- Salt and Pepper to taste
MAKES ABOUT 8-12 BOWLS
TIP: Need a smaller amount? Cut the recipe in 1/2
I like to make the food that takes the longest first rather than doing everything at one time. If you are not able to do this then, by all means, do everything in order.
- Preheat the oven to 400 degrees
- Put the chicken in a baking dish add 1/3 C Olive oil to the pan, season the chicken to your liking.
- Add 2/3 C water to the pan and cover with aluminum foil
- Put the chicken in the oven and cook for 10 minutes
While you are cooking your chicken in the oven begin cooking your rice in the soup pot. (If you cannot pay attention to two things cooking at once save this step for when you put all your vegetables in at once. Just know you will need more chicken broth if you do this because the broth will evaporate)
- 1 C Rice and put 6 Cups Coldwater in the soup pot
- Set a timer and cook it for 30 minutes
While the rice and the chicken are cooking, begin cutting your vegetables.
Cut all your vegetables into bite-size pieces so they can also cook quickly as well. Put your carrots, beans, peas to the side once they are cut up.
PRO TIP: Get some kitchen shears to cut up kale and cilantro faster.
KALE TIP: With kale, you want to only use the leaves and cut out the veins and the spine so to speak. (watch the video if you are confused)
Set all the vegetables to the side until the chicken is finished cooking and the rice is done.
- Get the chicken out of the oven and begin cutting it up with a fork and a knife
- After the rice is done cooking put in your chicken, all of your vegetables, seasonings
- Put in all the broth in
- Set the timer for 20 minutes
I hope you all enjoy making and eating this healthy recipe. I absolutely love making soup during the winter. If you want to make it for two; what I like to do is measure everything out by using a bowl and I can judge approximately how much I need if I don’t know how to cut a recipe in half (Only with soup recipes that aren’t complex). For two people you only need 1/3 of this.
If you make this much and you have leftovers grab some freezer Tupperware and freeze some soup for another week, or give some to your family and friends so it does not go to waste.
I usually don’t measure things out when I make soup or meats just because I am pretty good at eyeballing everything and tasting it to see if I need to add anything else.
Leave me a comment below on how you enjoyed the recipe and what you did differently if anything.
Enjoy from my family to yours!