Easy One-Pot Chicken Soup (Print Version)

Comforting chicken and rice simmered with fresh vegetables for a nourishing meal.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced

→ Rice

06 - 2/3 cup long-grain white rice, rinsed

→ Liquids

07 - 6 cups low-sodium chicken broth
08 - 1 tablespoon olive oil or unsalted butter

→ Seasonings & Herbs

09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1/2 teaspoon black pepper
12 - 3/4 teaspoon salt, or to taste

→ Finishing Touches

13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges, for serving (optional)

# Cooking Steps:

01 - Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in chicken pieces and cook for 2-3 minutes until lightly browned on the outside. Do not fully cook through at this stage.
04 - Add rice, chicken broth, thyme, bay leaf, salt, and pepper. Stir to combine.
05 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until rice is tender and chicken is fully cooked through.
06 - Remove bay leaf. Taste and adjust seasoning as desired.
07 - Stir in fresh parsley before serving.
08 - Ladle into bowls and serve hot with lemon wedges on the side if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum comfort on nights when you need it most.
  • The chicken turns out so tender you won't believe it took less than an hour, and the rice soaks up all that savory broth like it was made for it.
  • This soup is flexible enough to accommodate whatever vegetables you have on hand or dietary preferences you're juggling.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when my soup turned into rice porridge because the starch made everything glutinous and heavy.
  • The soup will thicken as it sits because the rice keeps absorbing liquid, so if you're reheating leftovers, add an extra cup of broth and you'll have the perfect consistency again.
03 -
  • If you want to elevate this without extra effort, add a Parmesan rind while simmering and fish it out before serving—it adds an umami depth that makes people ask what your secret ingredient is.
  • Brown rice is your friend if you want heartier texture, but add fifteen to twenty minutes to the simmering time and start checking it at the fifteen-minute mark.
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