This leftover rice, veggie and salmon soup comes together in 10 minutes. It’s flavorful, healthy, and easy to make. Most importantly, my kids love it.
I always seem to have leftover rice sitting in the fridge, and today I thought it might be nice to toss it into a healthy soup.
The salmon and seasoning give this soup its flavor. I toss in lots of fresh chopped cilantro, onion salt, garlic powder, thyme and salt. The thyme and cilantro are essential ingredients. You don’t need a lot of it, but just enough to give the broth some pizzazz.
Sometimes, if I’m in a rush, I skip over the fresh garlic. The soup will still taste good, but adding in that minced garlic adds so much wonderful flavor. It’s worth the extra few minutes. Not to mention all of the medicinal properties garlic has to offer our bodies.
The magical part about this soup is just how quickly the salmon cooks. 3 minutes in boiling water and it’s done. As long as you use veggies that are quick to cook ( such as onion, celery, carrots, and spinach), this soup comes together in a flash.
The funny thing is, my kids will not necessarily eat a whole plate of salmon, veggies and rice, but they are always in the mood for this soup and voraciously slurp it down. The flavorful broth adds incredible flavor to every bite and the soft texture of the salmon is delightful. A winner with the kiddos! Oh, and my husband and I love it as well!
If you’d like to try another one of my family’s favorite soups with extremely flavorful broth, check out this easy chicken Pho.
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Leftover rice, veggie and salmon soup
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Soup
- Method: Boil
Description
This leftover rice, veggie and salmon soup comes together in 10 minutes. It’s flavorful, healthy, and easy to make. Most importantly, my kids love it.
Ingredients
⅓ cup diced yellow onion (about ¼ onion)
1-2 garlic cloves, minced
1 pinch garlic powder
¼ teaspoon thyme
1 tablespoon chopped fresh cilantro
2 generous pinches of salt
6-10 baby carrots, diced
1-2 celery ribs, diced
½ cup frozen sweet peas
1 salmon filet, cut in 1 inch squares
1 cup cooked leftover rice
1 handful spinach, roughly chopped
Instructions
1. In a large pot, bring 3 cups of water to a boil. Bring heat down to medium once water is boiling. Add onion, garlic, garlic powder, thyme, fresh cilantro and salt. Cook for 3 minutes.
2. Add carrots and celery to the pot and let cook for another 3 minutes.
3. Add sweet peas to the pot and let cook for another minute.
4. Add salmon and leftover rice to the pot and let cook for another 3 minutes.
5. Take off heat. Stir in spinach and Serve.
Keywords: soup, salmon, veggies
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