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.
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.
perfect for a light meal or a side dish this simple soup is made with classic vegetables and rice
SERVINGS 4
prep time: 5 MINUTES
cook time: 25 MINUTES
total time: 30 MINUTES
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 carrots, chopped
- 1 zucchini chopped
- 4 stalks celery, chopped
- 4 cups chicken broth
- 4 cups water
- 1/2 cup rice
- 1 tablespoon dried parsley
Instructions
- In a large pot heat olive oil over medium-high heat until hot and shimmering. Add onion, carrots, and celery and zucchini 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 enjoy .
