A simple, slim and delicious steamy meal-in-a-bowl that’s sure to satisfy. This is delicius <3 <3

Prep Time10 MINS

Cook Time30 MINS

Total Time40 MINS

Nutrition FactsEasy Healthy Chicken Vegetable Rice Soup RecipeAmount Per Serving (1 /6th recipe, about 2 cups)Calories 215Calories from Fat 45% Daily Value*Fat 5g8%Carbohydrates 18g6%Fiber 3g12%Protein 24g48%


  • ▢6 cups chicken broth
  • ▢1 can (14.5 ounces) petite diced tomatoes
  • ▢2 teaspoons olive oil
  • ▢1 medium-large onion, roughly chopped
  • ▢2 carrots, peeled and sliced
  • ▢2 stalks celery, sliced
  • ▢½ teaspoon dried basil
  • ▢½ teaspoon dried thyme
  • ▢12 ounces shredded cooked lean chicken (or turkey)
  • ▢2 cups broccoli
  • ▢2 cups cauliflower
  • ▢⅓ cup long grain white rice
  • ▢Salt & pepp

  • Instructions
  • Place the chicken broth and diced tomatoes in a saucepan and heat until boiling.
  • Meanwhile, heat the oil in a Dutch oven, or soup, pot over medium-high heat.
  • Add the onion, carrots and celery and stir them together with a wooden spoon. Cook for around 10 minutes, partially covered, until the onion is golden and carrot has begun to soften.
  • Add the basil and thyme and stir until fragrant, about 1 minute.
  • Add the cooked chicken or turkey, broccoli, cauliflower, rice and boiling broth mixture. Give the soup a stir and bring to a boil.
  • Reduce heat to low and simmer, partially covered, until the vegetables and rice are tender, 15 to 20 minutes.
  • Turn off the heat. Taste and add salt and pepper to taste before serving.

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