Cosy up with a big bowl of warming Chicken and Vegetable Soup. A chicken broth soup filled with tender pieces of chicken, potatoes, carrots, celery and spinach for a hearty bowl. Great served with the Fluffy White Dinner Rolls on a chilly weeknight this winter!
It’s that time friends. Time to dive into some great Soup Recipes. We are rapidly approaching winter and I’m looking for all things cosy.
It’s been quite a while since I have made and shared a new soup. I keep making my ol’ favourites and have gotten lazy. So, time for a new one! At least new to the blog. I have been making variations of this soup since, well, forever. Outside that, I have been eating versions of this soup my entire life.
Notes About The Chicken & Vegetable Soup
Growing up we called this rice soup. It does contain rice, but so many more things, which is why I am giving my soup a different name.
Making The Soup From Leftover Chicken
This soup is made from a leftover roasted chicken. You get great flavour making soups this way. So, if you have a leftover chicken, please don’t throw away bones. Use them up in soup. Really makes for wonderful flavours.
Making The Soup From Chicken Breast
i realize you may not have an entire chicken leftover for this recipe. Don’t worry, you can make this soup using chicken breast.
Simply season two bone in skin on chicken breast with salt and pepper. Place in a baking dish and bake for about 40 minutes or until cooked through. Remove from oven and allow to cool. Discard skin and bones. Shred or chop chicken to use in your soup.
Here’s Some More Fantastic Soup Recipes You’ll Love
Get the recipe!
Chicken & Vegetable Soup
- 1 chicken leftover carcass plus what ever meat is left
- 2 medium potatoes diced,
- 4 Carrots diced
- 3 ribs celery thinly sliced
- 1/2 Onion roughly chopped
- 1/2 Cup long grain rice uncooked
- A few handfuls of fresh spinach
- 1/2 Teaspoon Worcestershire sauce
- 2 Tablespoons sherry vinegar
- 2 bay leaves
- 8 cups chicken stock
- Salt and pepper to taste
- In a large pot, add your chicken broth, bay leaves and your chicken. Cover and leave to simmer for about 1/2 hour. At this point, the remaining meat should be falling off the bone. With a strainer set over another large pot, strain the chicken and broth. Now comes the fun part of sorting through the chicken. Pick out bones, skin and all other fatty bits and discard them. You should be left with just meat at this point. Add you broth and leftover chicken back in your pot. Bring it to a simmer and add the carrots, celery and potatoes. Give a good stir, bring to a boil, reduce heat, cover and leave to simmer for about 20 minutes. Uncover, add the rice, Worcestershire sauce, sherry vinegar, salt and pepper. Cover again and leave to cook for a further 20 minutes or so. Stirring occasionally as it cooks. Add the spinach when the soup has finished cooking as it wilts immediately. Stir you soup and leave to simmer for a few more minutes. Ready to serve.
- Note: Personally, I think this soup is best after it has had a few hours sitting to infuse the flavours. So, if you do have time, make it early, reheat, and serve later.