Perfect for a light meal or a side dish this simple vegetable rice soup is made with classic vegetables, chicken broth, and rice. Reminiscent of chicken noodle soup but simpler and lighter.
At our house we call this ‘sick soup’ mostly because when I see the signs of a cold coming or when someone isn’t feeling well, I drop what I was going to make for dinner and fix this instead. Simple and comforting I almost always have all the ingredients on hand. So today I will be sharing this much loved family recipe, ‘sick soup’ or more commonly Simple Vegetable Rice Soup.
Now just because I call this ‘sick soup’ doesn’t mean I always make it when we are sick or you have to make it when you are sick. I make this soup as both a side dish and a main dish depending on the day. As a main dish I’ll often pair it with a salad or a simple sandwich like a grilled cheese, you know the deal ‘pick two’ soup, salad, sandwich… As a side I usually will pair it if I am making a meal based around meat to even the meal out, so I’ll pair it with a roast chicken or pork chops.
In my house I consider all the ingredients I have in this soup staples so I am able to make it at a drop of a hat, so let’s take a look at what is in this!
Vegetables. The vegetables for this soup I consider basic and staples, onion, carrots, and celery. This trio of vegetables is also known as the ‘holy trio’ in some cuisines and in French cooking is called Mirepoix. A perfect base to a simple soup. Although a mirepoix is usually 2 parts onions, 1 part carrot, 1 part celery, for this soup I decided more carrots and celery was best.
The broth/water. So to be fair this part I definitely do a little different every time and feel free to use what works best for you. I either use my homemade chicken broth, bouillon with water, or store-bought broth. I also will sometimes use 4 cups broth and 4 cups water or when I want a richer flavor I will do all 8 cups broth.
Rice. I usually have Jasmine rice in my pantry so thats what I use, but almost any kind should work here. I would give your rice a quick doneness test before you serve it though if you do use a different kind.
Seasonings. I only season this with dried parsley because I like the simpleness of the soup and I don’t want to take away from that but you could also add a touch of salt or some bay leaves if you were looking for a little more flavor.
In a large pot heat olive oil over medium-high heat until hot and shimmering. Add onion, carrots, and celery. Cook 3-4 minutes stirring occasionally until tender and translucent.
Add chicken broth and water, bring to a boil.
At a roiling boil add the rice and parsley. Cover, reduce to medium heat and cook for 15 minutes or until the rice is tender. Serve immediately.
TIPS & TRICKS
• You can add other vegetables you have on hand, mushrooms, chopped potatoes, or peppers would all be a lovely addition to this soup
• This soup doesn’t keep super well, the rice absorbs most of the moisture if it sits overnight, my kids still love to eat it this way but it won’t be as watery as it originally was
- 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
- In a large pot heat olive oil over medium-high heat until hot and shimmering. Add onion, carrots, and celery. Cook 3-4 minutes stirring occasionally until tender and translucent.
- Add chicken broth and water, bring to a boil.
- At a roiling boil add the rice and parsley. Cover, reduce to medium heat and cook for 15 minutes or until the rice is tender. Serve immediately.
*I almost always use Better than Bouillon to make this soup. You can also use a full 8 cups of broth for a deeper flavor.
I don't find that I need extra salt in this soup but depending on what broth you use you may want to add a little
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 131 Total Fat: 4g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 11mg Sodium: 80mg Carbohydrates: 12g Fiber: 2g Sugar: 3g Protein: 6g