Description
A comforting and easy-to-make Simple Vegetable Rice Soup featuring a flavorful blend of onions, carrots, celery, and tender rice simmered in chicken broth. Perfect for a light lunch or soothing dinner, this recipe is quick to prepare and delivers wholesome warmth in every spoonful.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 4 carrots, chopped
- 4 stalks celery, chopped
Liquid
- 4 cups chicken broth
- 4 cups water
Other Ingredients
- 1 tablespoon olive oil
- 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 diced onion, chopped carrots, and chopped celery. Cook for 3-4 minutes, stirring occasionally, until the vegetables become tender and the onions turn translucent.
- Add broth and water, then bring to boil: Pour in 4 cups of chicken broth and 4 cups of water. Increase the heat and bring the mixture to a rolling boil.
- Add rice and parsley, then simmer: Once boiling, add 1/2 cup of rice and 1 tablespoon of dried parsley. Cover the pot, reduce heat to medium, and let the soup simmer for 15 minutes or until the rice is fully cooked and tender. Serve immediately for best flavor and temperature.
Notes
- Use low-sodium chicken broth if you prefer a lower salt content.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- You can add other vegetables like peas or corn for added texture and nutrition.
- Adjust the rice cooking time if using a different type of rice to ensure it is tender.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
