Cattle Kings' Ranch Hand Chicken Soup
Submitted by dreamcatcher_ark
A light, veggie-packed chicken soup with carrots, celery, zucchini, yellow squash, and rice, finished with fresh cilantro. Ranch-style comfort in 45 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minStraight off the ranch and into your soup bowl. This is the kind of clean, brothy soup that warms you up without weighing you down.
Carrots, celery, red onion, zucchini, and yellow squash get a quick sauté in olive oil before boiling chicken stock brings everything together. Cooked rice stirs in at the end to keep the grains from getting mushy.
A handful of fresh cilantro on top gives each bowl a bright, herby lift that ties the whole thing together.
Simple, honest, and on the table in under an hour.
Pro Tips
- Use the strongest chicken stock you can get your hands on. This soup lives or dies by the quality of your broth.
- Chop all the vegetables to roughly the same size so they cook evenly and every spoonful has a good mix.
- Add the cooked rice directly to individual bowls instead of the pot if you’re planning leftovers. This keeps the rice from soaking up all the broth overnight.
Ingredients
Directions
Bring stock to a boil in a large pot.
In a separate large pot, heat oil and sauté carrots, celery, onion, zucchini and yellow squash.
Add boiling stock to vegetables, then stir in rice; season with salt and pepper.
Ladle into bowls and top with cilantro.
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