Vegetarian Garden Herb Chicken Rice Soup with Carrots & Celery
Total time1 hr
Prep time15 min
Cook time45 min
5.0(15)
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 2 medium leeks (white and light-green parts only), halved lengthwise and thinly sliced
- 1 small fennel bulb, cored and thinly sliced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced into ¼-inch pieces
- 1 tsp fresh ginger, finely grated
- 1 tsp salt, plus more to taste
- 6 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ⅔ cup long-grain white rice, rinsed
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 tbsp fresh dill, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and fennel and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the carrots, celery, and ginger and stir to combine. Cook for 3 minutes, until the vegetables begin to soften at the edges.
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