Description
This Simple Vegetable Rice Soup is a comforting, easy-to-make dish featuring a flavorful blend of sautéed vegetables, tender rice, and aromatic herbs simmered in chicken broth. Perfect for a light lunch or a soothing dinner, this soup offers warmth and nourishment in every spoonful.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 carrots, chopped
- 4 stalks celery, chopped
Liquids & Grains
- 4 cups chicken broth
- 4 cups water
- 1/2 cup rice
Herbs & Seasonings
- 1 tablespoon dried parsley
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium-high heat until it is hot and shimmering. Add the diced onion, chopped carrots, and chopped celery. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender and the onions turn translucent.
- Add Liquids and Boil: Pour in the chicken broth and water into the pot with the sautéed vegetables. Increase the heat and bring the mixture to a boil.
- Cook Rice and Simmer: Once the broth is boiling vigorously, add the rice and dried parsley. Cover the pot, reduce the heat to medium, and cook for 15 minutes or until the rice is tender. Once done, serve the soup immediately for best flavor and warmth.
Notes
- You can substitute chicken broth with vegetable broth to make the soup vegetarian.
- Using long-grain white rice works best for this recipe, but you may use brown rice with a longer cooking time.
- For extra flavor, add freshly ground black pepper or a pinch of salt according to taste.
- Leftover soup can be refrigerated for up to 3 days and reheated before serving.
- If you prefer a thicker soup, reduce the amount of water or simmer uncovered for a few minutes to concentrate flavors.
