Chicken Vegetable Soup Blend (Printable Version)
Tender chicken melds with fresh veggies and herbs in a soothing and flavorful warm bowl.
# Ingredients Required:
→ Vegetables
01 -
1 small yellow onion, chopped
02 -
4 ribs celery, thinly sliced
03 -
5 medium carrots, thinly sliced into rounds
04 -
2 cups baby spinach leaves, loosely packed
05 -
¼ cup fresh parsley, chopped
→ Proteins and Grains
06 -
680 grams boneless skinless chicken breasts
07 -
200 grams jasmine rice (approximately 1 cup)
→ Liquids
08 -
2.4 liters chicken stock
→ Oils and Fats
09 -
15 milliliters olive oil (1 tablespoon)
→ Spices and Seasonings
10 -
1 teaspoon salt
11 -
½ teaspoon freshly ground black pepper
12 -
2 teaspoons dried oregano
13 -
Additional salt and freshly ground black pepper, to taste
→ Aromatics
14 -
2 cloves garlic, minced
# Guide to Cooking:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 2 to 3 minutes. Incorporate minced garlic and sauté for 15 seconds until fragrant.
02 -
Add sliced celery and carrots to the pot. Season with salt, pepper, and dried oregano. Stir occasionally and cook for 5 minutes until vegetables soften.
03 -
Pour chicken stock into the pot and bring to a boil. Lower heat and let the mixture simmer gently for 10 minutes.
04 -
Add boneless chicken breasts and jasmine rice to the pot. Continue simmering for 30 minutes until chicken is cooked through and rice is tender.
05 -
Remove chicken breasts from the pot and shred them on a cutting board. Return shredded chicken to the soup.
06 -
Stir baby spinach leaves into the soup and simmer for 2 minutes until wilted.
07 -
Taste and adjust seasoning with additional salt and pepper as needed. Stir in chopped fresh parsley before serving.
# Extra Suggestions:
01 -
Use low-sodium chicken stock to better control salt levels.