Description
This Simple Vegetable Rice Soup is a comforting and easy-to-make recipe perfect for a quick lunch or light dinner. Featuring aromatic vegetables like onions, carrots, and celery simmered in flavorful chicken broth with tender rice and a touch of parsley, it offers a nourishing and satisfying meal that’s ready in just 30 minutes.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 carrots, chopped
- 4 stalks celery, chopped
- 4 cups chicken broth
- 4 cups water
- 1/2 cup rice
- 1 tablespoon dried parsley
Instructions
- Heat the oil and cook vegetables: In a large pot, heat 1 tablespoon of olive oil over medium-high heat until hot and shimmering. Add the diced onion, chopped carrots, and chopped celery. Cook for 3-4 minutes, stirring occasionally, until the vegetables become tender and translucent, which helps release their flavors.
- Add broth and water, then bring to boil: Pour in 4 cups of chicken broth and 4 cups of water, then increase the heat to bring the mixture to a rolling boil. This forms the flavorful base of the soup.
- Cook rice and season: Once boiling, add 1/2 cup of rice and 1 tablespoon of dried parsley to the pot. Cover the pot, reduce the heat to medium, and let it simmer gently for 15 minutes or until the rice is tender. Stir occasionally to prevent sticking.
- Serve: Once the rice is cooked through and vegetables are tender, remove the pot from heat and serve the soup immediately while hot for the best taste and texture.
Notes
- You can use vegetable broth instead of chicken broth to make the soup vegetarian.
- If you prefer a thicker soup, use less water or add more rice.
- Feel free to add other vegetables like peas or green beans for additional flavor and nutrition.
- Use brown rice if you want a healthier, higher fiber option, but increase cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
