Whoopee Twice Chicken Veggie Soup With Rice
Cook Time: 1 hour
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Recipe Category: Chicken
Description: This hearty and flavorful Whoopee Twice Chicken Veggie Soup with Rice is a perfect meal for any occasion. Packed with ground chicken, fresh vegetables, herbs, and served with wholesome brown rice, it’s a delicious combination of taste and nutrition. Whether you’re preparing a cozy dinner or meal prepping for the week, this recipe from Love With Recipes is sure to be a hit.
Keywords: Poultry, Vegetable, Meat, Kosher, < 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground chicken | 1 lb |
| Egg | 1 |
| Sage | 1/2 tsp |
| Parsley | 1 tsp |
| Brown rice | 1 cup |
| Canola oil | 1 tbsp |
| Onion | 1 |
| Celery | 2 stalks |
| Carrots | 2 medium |
| Zucchini | 2 small |
| Fresh parsley | 1/4 cup |
| Fresh dill | 1 tbsp |
| Fresh sage leaf | 1 leaf |
| Fresh spinach | 1/2 cup |
| Frozen peas | 8 oz |
| Salt & pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 480.9 |
| Total Fat | 17.4g |
| Saturated Fat | 3.8g |
| Cholesterol | 105.6mg |
| Sodium | 665.2mg |
| Total Carbohydrates | 52.2g |
| Dietary Fiber | 5.1g |
| Sugars | 10.7g |
| Protein | 29.4g |
Instructions
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Prepare the meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, sage, and parsley. Add salt and pepper to taste, then mix thoroughly until well combined. Shape the mixture into 20 small meatballs and set them aside.
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Sauté the vegetables: In a large stockpot, heat the canola oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
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Cook the rice: Add the brown rice to the pot with the sautéed vegetables. Stir well to coat the rice with the oil and vegetable mixture.
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Add the stock and herbs: Pour in the chicken stock, and add the fresh parsley, dill, and sage. Bring the mixture to a boil over medium-high heat.
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Add the meatballs: Once the soup has reached a boil, carefully add the meatballs to the pot. After the meatballs are added, reduce the heat to low and let the soup simmer. Partially cover the pot and cook for 40 minutes, stirring occasionally to prevent sticking.
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Add zucchini: After 40 minutes, add the chopped zucchini to the soup and cook uncovered for an additional 10 minutes, allowing the zucchini to soften.
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Finish with spinach and peas: Add the frozen peas and fresh spinach to the pot. Stir to combine, and cook for an additional 5 minutes, until the spinach wilts and the peas are heated through.
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Adjust seasoning: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
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Serve and enjoy: Ladle the soup into bowls and serve hot. This comforting soup is perfect on its own or served with a slice of crusty bread.
Tips for Success
- For an extra rich flavor, you can substitute some of the chicken stock with vegetable broth.
- If you prefer a smoother soup, feel free to blend a portion of the soup and return it to the pot for a creamier texture.
- The meatballs can be prepared in advance and stored in the refrigerator for up to 24 hours before cooking, making this recipe even quicker to assemble on a busy day.
Enjoy this wholesome and nutritious Whoopee Twice Chicken Veggie Soup with Rice, which is guaranteed to warm you up from the inside out! Perfect for family meals, meal prep, or a comforting dinner on a chilly evening.
