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    Home » Main Courses » Soups & Stews » Hearty Chicken Vegetable and Rice Soup

    Hearty Chicken Vegetable and Rice Soup

    May 13, 2025 · by Valentina · 11 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Whether you need a bowl of comfort or you're craving a cozy meal, you'll want to reach for this Chicken Vegetable Soup recipe. It's hearty, warming, packed with nutrients, and you can easily change it up to suit your taste.

    Italian yellow-edged bowl full with chicken and rice soup with carrot slices.

    Sometimes it just doesn't get any better than a bowl of super flavorful comforting soup. When we crave it, it's simply all that will do.

    I used to order a cozy soup just like this one from a local favorite restaurant, Café Vida. It was in Pacific Palisades and sadly, along with most of the town, it burned in the Palisades fire on January 7, 2025.

    I recreated this soup recipe so you can try it if you haven't, and if you have, you can continue to experience this Café Vida favorite. It comes quite close to the original, and I think you'll find it incredibly tasty, and I know it'll bring you comfort.

    The soup is packed with a handful of basic, easy-to-find ingredients, that you likely already have on hand.

    The Key Ingredients

    Ingredients for Chicken and Rice Soup including carrots, celery, kale, onion, chicken and rice - all in a Dutch oven.
    • chicken - I use boneless skinless chicken breasts, though you can use thighs if you prefer darker meat. If you can swing it, buying pasture-raised chicken is best. There are ethical and health benefits. You can learn more about them in this article: Pasture Raised Chicken vs. Conventional, Free Range & Organic. (Not sponsored.) If you need to save time, you can use a Rotisserie chicken.
    • onion - Be sure to choose onions that are heavy for their size.
    • carrot - When you're cutting a lot of carrots, using larger carrots is much easier. Look for firm, plump carrots, preferably without little roots on the bottom.
    • celery - If the celery stalks are particularly large, it's nice -- but not necessary -- to peel them. You'll avoid any stringy pieces this way. Choose crisp sturdy celery stalks that are bright green.
    • Jasmine rice - I love Jasmine rice and it's always at the ready in my pantry. You can substitute with other rices like Basmati, Brown or Wild rice, though cooking times will vary. (Please see note below!)
    • chicken stock - Low to no sodium is best.
    • kale - In soups I prefer Lacinto kale because the leaves are relatively smooth, though you can use any variety you like. Spinach is a great substitution.

    How to Make it

    *This is a very forgiving recipe! Measurements don't have to be exact. You can add more or less of what you like, and you can adjust the chicken stock to your liking -- more for a lighter soup, and less for a stew-like soup.

    - Coat the bottom of a 5 to 6 quart soup pot with olive oil and place it over high heat. Sprinkle both sides of the chicken breasts with salt and pepper, and place them in the pan once it's hot. After a couple of minutes, turn the heat to medium and use kitchen tongs to flip each breast over. Sauté just until they're cooked through, about 7 minutes.

    4 chicken breasts with sprinkled with salt and pepper on a piece of parchment paper.
    Three golden brown sauteed chicken breasts in a saute pan.

    - Once they're cool enough to handle, shred them into bite-sized pieces with your hands.

    Recipe tip: You can also cut the chicken into bite-sized pieces, but shredded is best. The pieces really soak in the other flavors this way and stay extra juicy.

    Pile of shredded chicken on a piece of parchment paper.

    Ideally, the chicken is cooling while you're working on the rest of the soup, and you'll shred it just before adding it to the pot.

    - While the chicken is cooling, over medium heat, in the same pot, add the onions and cook just until they're translucent, about 5 minutes. Then add the carrots, followed by the celery and mix. Turn the heat to low, add a couple of tablespoons of water, cover and let the vegetables steam just until they begin to soften.

    Chopped onion, celery and carrots, all into bite-sized pieces.
    Steamed chopped carrots, celery and onion in a Dutch oven with a wooden spoon.

    - Turn the heat back to medium and add the rice. (If the pan is dry, add more olive oil.) Mix to be sure the rice is coated with the oil and other ingredients. Add the stock, bring to a boil, and then reduce to the lowest setting. Cover until the rice is cooked and vegetables are very tender, about 15 minutes.

    - With the heat still on low, add the shredded chicken and kale, mix and cook only until the kale has wilted.

    Steamed chopped carrots, celery and onion in a Dutch oven with rice.
    Chicken soup with kale, chicken broth and carrots in pot.

    - Season generously to taste with salt and pepper and serve.

    Chicken soup with vegetables held in an orange ladle with the soup pot below it.

    Variations

    • Add herbs. I almost always add fresh and/or dry herbs to recipes, but this is one that's lovely with just salt and pepper. That said, feel free to add some. Thyme and/or oregano are my top choices. If you use fresh herbs, add 2 tablespoons when you add the kale, and if you use dry, use 1 tablespoon and add it with the rice.
    • Vegetarian version. Add diced potatoes, sliced mushrooms or zucchini, and omit the chicken. Or just add more of the other vegetables.
    • Try other grains or pasta. Orzo, farro and barley would all be superb. Barley especially, is great for a hearty chicken soup with vegetables.
    • As I mentioned above, spinach would be excellent in this -- either with the kale, or instead of it. Green peas also add great flavor and a pop of color.

    *Important Recipe Note* While you can use any rice you like, please note that almost every variety of rice will have a different cooking time, and often a different ratio of liquid to rice. Read the instructions on the package of rice you use. Brown rice and Wild rice have significantly longer cooking times, so if you choose to use one of them, cook it separately in chicken stock, add it to the soup at the end, and subtract the amount of chicken stock you use to cook it from the soup recipe.

    Making it Ahead and Storage

    • You can make Chicken and Rice soup ahead, however, the longer the soup sits, the more the rice will absorb the liquid. For this reason, it's best right after it's made.
    • You can make a day ahead and when you're ready to serve, add as much stock as you'd like to make it more soupy. (Amounts will vary.) OR, it's also fantastic and more stew-like without out adding the additional stock.
    • Whether you make it ahead or are storing leftovers, it should be refrigerated in a tightly sealed container and reheated on the stove.
    • It can be frozen for up to a month in a tightly sealed container. Defrost it overnight in the refrigerator and then reheat it on the stove.
    Close up of a old-rimmed Italian bowl with chicken rice soup with carrots and kale.

    For an incredible vegetarian soup with rice, try my Creamy Wild Rice Mushroom Soup.

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    • Kimchi Ramen with egg in a striped bowl with chopsticks.
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    I hope you love this soup recipe as much as my family and I do!

    Italian yellow-edged bowl full with chicken and rice soup with carrot slices.

    Chicken Vegetable and Rice Soup Recipe

    Valentina K. Wein
    Whether you need a bowl of comfort or you're craving a cozy meal, you'll want to reach for this Chicken Vegetable Soup recipe. It's hearty, warming, packed with nutrients, and you can easily change it up to suit your taste.
    This makes A LOT of soup and it's packed with chunks of shredded chicken, rice and vegetables -- it will go faster than you think.
    5 from 2 votes
    Print
    Prep Time 25 minutes mins
    25 minutes mins
    Total Time 50 minutes mins
    Course Soup, Dinner, Lunch
    Cuisine American
    Servings 8 to 10
    Calories

    Equipment

    • 5 quart soup pot
    • soup ladle
    • kitchen tongs

    Ingredients
      

    • olive oil for the pan
    • 1¼ pounds boneless, skinless chicken breasts
    • 1¾ cups medium-diced onion (approx. ¾-pound)
    • 4 cups peeled sliced carrots (approx. 1½-pounds), about ½ to 1-inch thick
    • 2½ cups sliced celery (approx. ½-pound) washed, dried and peeled if desired
    • 1¼ cups Jasmine rice
    • 10 cups chicken stock (preferable unsalted)
    • 4 cups lightly packed rand roughly chopped kale, washed. thick stems removed
    • salt and black pepper generously seasoned to taste (Here's How to Season to Taste)

    Instructions
     

    • Cook the chicken. Coat the bottom of a 5 to 6 quart soup pot with olive oil and place it over high heat. Sprinkle both sides of the chicken breasts with salt and pepper, and place them in the pan once it's hot. After a couple of minutes, turn the heat to medium and use kitchen tongs to flip each breast over. Sauté just until they're cooked through, about 7 minutes. Set aside to cool, and do not wash the pot!
    • Start cooking the vegetables. While the chicken is cooling, over medium heat, in the same pot, add the onions and cook just until they're translucent, about 5 minutes. Then add the carrots and cook for a couple of minutes. Add the celery, mix and turn the heat to low. Add a couple of tablespoons of water, cover and let the vegetables steam just until they begin to soften.
    • Add the rice and stock. Turn the heat back to medium and add the rice. If the pan is at all dry, add more olive oil. Mix everything together to be sure the rice is coated with the oil and other ingredients. Then add the stock and bring to a boil. Immediately reduce to the lowest setting and cover until he rice is cooked and vegetables are very tender, about 15 minutes.
    • Shred the chicken. While the soup is cooking, use your fingers to shred the cooled chicken into bite-sized pieces.
    • Return chicken, add kale and season. With the heat still on low, add the shredded chicken and the kale, mix and let it cook until the kale has wilted, about 2 minutes. Now season generously to taste with salt and pepper. (Here's a Guide for Seasoning to Taste.)
    • Serve!
    Keywords hearty soup recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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    Reader Interactions

    Comments

    1. angiesrecipes

      May 14, 2025 at 3:58 am

      Looks light yet very flavourful!

      Reply
      • Valentina

        May 17, 2025 at 6:50 am

        Enjoy! Thanks, Angie. 🙂 ~Valentina

        Reply
    2. Raymund | angsarap.net

      May 15, 2025 at 2:18 pm

      This is such a heartfelt and delicious tribute to Café Vida, Valentina. Sad to hear about those wonderful establishments that got burned during that time. It’s amazing that you’ve captured the essence of their comforting soup so beautifully.

      Reply
      • Valentina

        May 17, 2025 at 6:50 am

        Thank you, Raymund. I hope you love the soup and I appreciate your kind words. 🙂 ~Valentina

        Reply
    3. Ruth Stroud

      May 17, 2025 at 5:07 pm

      5 stars
      This sounds like a lovely recipe, Valentina, made even better by its association with a beloved restaurant in the Palisades that is no more. I do love a recipe with so many possible variations, and a chicken soup is the essence of comfort food. I hope you and your family are doing well. --Ruth

      Reply
      • Valentina

        May 17, 2025 at 5:50 pm

        Thank you, Ruth. For the kind words and for visiting my site. Hope you love the soup! Warmly, Valentina

        Reply
    4. 2pots2cook

      May 19, 2025 at 2:29 am

      5 stars
      Oh, I', in "craving a cozy meal" category so this one is meant for me!!!!!!!

      Reply
    5. David Scott Allen

      May 20, 2025 at 8:38 am

      This is a lovely tribute to the cafe, and your soup sounds like the most amazing bowl of comfort. I could use a bowl now!

      Reply
    6. Evening With A Sandwich

      May 20, 2025 at 4:18 pm

      Valentina, you, your community have been through so much. This chicken vegetable soup is comfort for the soul-just beautiful. Thanks for sharing it with us.

      Velva

      Reply
      • Valentina

        May 21, 2025 at 4:38 pm

        Thank you, Velva. I appreciate it, and hope you love the soup. 🙂 ~Valentina

        Reply
    7. Frank | Memorie di Angelina

      May 21, 2025 at 1:52 pm

      What a lovely tribute. There's nothing quite like a warming bowl of soup to comfort the soul and the body.

      Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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