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['A close-up view of Mediterranean Chicken and Rice Soup in a bowl, highlighting its ingredients.', 'A side view of a steaming bowl of chicken and rice soup, showcasing vibrant colors and textures.', 'Detailed image of Mediterranean Chicken and Rice Soup, featuring fresh vegetables and herbs.', 'A close-up of a delicious bowl of soup with chicken, rice, and spinach, emphasizing its hearty appearance.']
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Mediterranean Chicken and Rice Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A hearty and flavorful soup combining tender chicken, rice, and fresh vegetables, perfect for a comforting meal.

Ingredients

Oil

  • 3 tbsp extra virgin olive oil (See Note 1)

Vegetables

  • 1 medium brown/yellow onion (peeled and finely diced)
  • 1 large carrot (washed, finely diced)
  • 2 ribs celery (finely diced)

Aromatics

  • 3 cloves garlic (finely chopped)
  • 2 tbsp parsley stems (finely chopped, leaves set aside for garnish)

Broth and Protein

  • 6 cups chicken stock
  • 2 pieces skinless/boneless chicken breasts (approx. 400 g (14 oz total))
  • 1 tsp fresh rosemary (finely chopped)
  • 1 tsp fresh thyme leaves (finely chopped)
  • 1 tsp dried oregano
  • 0.25 tsp dried red chilli pepper flakes
  • 1 piece Parmesan rind (about 7.5 cm / 3 inches (See Note 2))

Grains and Vegetables

  • 150 g long grain rice (rinsed and drained well)
  • 170 g cherry tomatoes (quartered)
  • 2 cups baby spinach (firmly packed)
  • to taste sea salt and freshly ground black pepper
  • 3 tbsp flat-leaf parsley leaves (finely chopped)

Parmesan cheese

  • to taste freshly grated Parmesan cheese

Instructions 

  • Heat olive oil in a large saucepan, sauté onion, carrot, and celery for 5-7 minutes until softened.
  • Add garlic and parsley stems; cook for 1 minute.
  • Add stock, chicken, Parmesan rind, and herbs; simmer for 12-15 minutes until chicken is cooked. Rest and shred chicken.
  • Add rice and tomatoes; cook for 10 minutes. Return shredded chicken and spinach; simmer 2 minutes until spinach wilts.
  • Remove Parmesan rind, season with salt and pepper, garnish with parsley and Parmesan before serving.

Notes

For a richer flavor, let the soup sit for a few minutes before serving to allow flavors to meld.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: Mediterranean
Keyword: chicken, rice, Vegetables