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Vegetable rice soup.
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Vegetable Rice Soup

This easy vegetable rice soup is quite possibly one of the most affordable soups you will ever make. Vegetables and rice are boiled to perfection in a hearty chicken broth.
Prep Time5 mins
Cook Time15 mins
Course: Dinner, Soup
Cuisine: American
Keyword: carrots, celery, dairy free, gluten free, nut free, rice, vegan
Servings: 4
Calories: 308kcal
Author: Tonje
Cost: Cheap


  • 1 ½ cup rice
  • 5 cup water
  • 3 chicken stock cubes
  • 4 carrots
  • 2 celery sticks
  • 1 onion
  • 1 teaspoon olive oil


  • Start by preparing your ingredients. Peel the carrots, and cut them into bite sized slices. Then, slice the celery sticks, and finely chop the onion.
  • Heat up the oil in a pot on medium heat. Add the onion, and saute for a few minutes until it’s soft and translucent.
  • Then, add the carrots and celery, and saute for another 2 minutes.
  • Lastly, add the rice and water + stock cubes, or chicken broth. Cover with a lid, and leave the soup to cook until the rice and vegetables have cooked through, about 10-15 minutes.
  • Add salt and pepper to taste if required, then serve.


Top tips

  • When you cook soups with rice, the rice will literally keep absorbing all the liquid until it’s all gone. This means that you have to keep an eye on the soup, and serve it as soon as the rice has cooked through. Leaving the soup for any longer will result in overcooked rice with no broth.
  • The flavor in this soup comes from the broth or chicken stock. Make sure to use quality stock, and add additional seasoning if needed.
  • Fresh or frozen vegetables can be used. You can also use a combination of both!


One note about leftover rice soup: when rice is left in any liquid, it tends to absorb all the liquid. If you store any leftover rice soup, the rice will absorb any amount of liquid, and the dish will turn into mushy, wet rice rather than soup.
Because of this reason, if you have any leftovers, I recommend that you drain the rice and vegetables, and store these separate from the broth. Store the rice and broth in separate containers in a refrigerator for up to 3 days.
You can then combine the broth, rice and vegetables in a bowl or pot, and reheat the soup either on the stove top, or in a microwave, until it’s hot throughout before serving.


Calories: 308kcal | Carbohydrates: 64g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 779mg | Potassium: 324mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10191IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg