When shoulder season hits and the weather starts to change, what about the glut of late-summer vegetables you still have in your fridge? A recipe like this chicken and rice soup that's packed with vegetables including summer squash and Swiss chard can really come in handy. 

Martha Stewart Living, September 2020

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Credit: Lennart Weibull

Recipe Summary test

prep:
30 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium-high until shimmering. Add onion, garlic, and celery; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add rice and broth; bring to a boil. Add squashes and return to a boil, then reduce heat and simmer 10 minutes.

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  • Stir in greens; simmer until all vegetables are very tender, 4 to 5 minutes. Stir in chicken and heat through, about 2 minutes; season to taste. Serve, drizzled with oil and sprinkled with cheese and basil.

Cook's Notes

For more vegetable variety, replace one cup of the squash with diced green beans or fennel.

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