Easy One-Pot Chicken Soup (Printable)

Wholesome chicken, rice, and vegetables cooked together for a comforting, fuss-free dish.

# 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 and 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)

# How To Make:

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

# Expert Advice:

01 -
  • Everything happens in a single pot, which means minimal cleanup and more time enjoying the meal.
  • The chicken becomes impossibly tender while the rice absorbs all the savory broth, creating a naturally creamy texture without any cream.
  • It's flexible enough to adapt to whatever vegetables are lingering in your fridge on a random Wednesday.
02 -
  • The rice will continue absorbing liquid even after you remove the pot from heat, so if you're serving it immediately, the consistency will be brothier than if you let it sit for ten minutes—both are delicious, just different textures.
  • Leftover soup thickens significantly overnight as the rice absorbs remaining liquid; add an extra cup of broth when reheating to restore that original comfort.
03 -
  • Don't walk away from the stovetop entirely during the simmer—a quick stir every five minutes or so prevents the rice from settling and sticking to the bottom.
  • If your broth is already salted, start with half the salt and taste at the end, because over-salting is much harder to fix than under-salting.
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