35m$17.22Chicken Rice Vegetable Soup
A simple, light chicken rice soup with carrots, celery, baby spinach, and clear chicken broth. It is weeknight-friendly and gently seasoned.
- Energy
- 313 calories per serving
- Protein
- 28.2 g per serving
- Carbs
- 28.2 g per serving
- Fat
- 8.3 g per serving
- Sodium
- 1331 mg per serving
Shopping options
olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
boneless skinless chicken thighs, cut into 1-inch pieces
1 Pound
Heritage Farm® Boneless Skinless Chicken Thighs
34%
yellow onion, diced
1 Count
Kroger® Yellow Onion 3 lb Bag
11%
baby spinach
3 Cup
Kroger® Baby Spinach
53%
kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
low-sodium chicken broth
6 Cup
Swanson® 33% Less Sodium Chicken Broth, 32 oz Carton
75%
black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
celery stalks, sliced
2 Count
Sleeved Celery
100%
lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
long-grain white rice
0.5 Cup
Kroger® Enriched Long Grain White Rice
10%
carrots, diced
2 Count
Carrots
89%
garlic, minced
2 Count
Garlic
20%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- boneless skinless chicken thighs-1 lb
- low-sodium chicken broth-6 cups
- carrots-2 medium
- celery stalks-2 large stalks
- yellow onion-1 small
- garlic-2 cloves
- baby spinach-3 cups
- long-grain white rice-0.5 cups
- olive oil-1 tbsp
- lemon juice-1 tbsp
- kosher salt-0.75 tsp
- black pepper-0.25 tsp
Dice the carrots and onion, slice the celery, mince the garlic, and cut the chicken thighs into 1-inch pieces.
Wash hands, the cutting board, and the knife after handling raw chicken to prevent cross-contamination.
Keep fingers tucked away from the chef’s knife while cutting vegetables and chicken.
Heat the olive oil in a large pot over medium heat. Add the chicken, salt, and black pepper, then cook for 4 minutes until the chicken is lightly browned on the outside.
Use caution when adding chicken to hot oil to avoid splatter.
Add the carrots, celery, onion, and garlic. Cook for 3 minutes, stirring often, until the vegetables begin to soften.
Stir in the white rice and chicken broth. Bring to a gentle boil, then reduce the heat and simmer for 16 to 18 minutes until the rice is tender and the chicken reaches 165°F.
Cook chicken to an internal temperature of 165°F.
Keep the soup at a steady simmer rather than a hard boil to reduce splashing.
Stir in the baby spinach and lemon juice. Cook for 1 to 2 minutes until the spinach is just wilted.
Taste and adjust with a small pinch of salt if needed, then ladle into bowls and serve hot.
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