Easy Chicken One-Pot Soup (Print Version)

Tender chicken, rice, and fresh vegetables simmered together for a wholesome, easy 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)

# How to Make It:

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 garlic and cook for 1 minute until fragrant.
03 - Stir in the chicken pieces; cook for 2–3 minutes until lightly browned on the outside.
04 - Add the rice, chicken broth, thyme, bay leaf, salt, and pepper. Stir to combine.
05 - Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes, stirring occasionally, until the rice is tender and chicken is cooked through.
06 - Remove the bay leaf. Taste and adjust seasoning as desired. Stir in fresh parsley before serving.
07 - Serve hot, with lemon wedges on the side if desired.

# Additional Tips::

01 -
  • Everything happens in one pot, which means minimal cleanup and maximum satisfaction.
  • The chicken stays incredibly tender while the rice soaks up all the flavor, creating this perfect balance of textures.
  • It's genuinely flexible, so you can add whatever vegetables you have sitting around without ruining anything.
02 -
  • If you skip rinsing the rice, you'll end up with a starchy, gluey consistency instead of individual grains floating in the broth.
  • Removing the bay leaf before serving is genuinely important—biting down on one is not a pleasant surprise.
  • The soup will thicken as it sits because the rice keeps absorbing liquid, so add extra broth when reheating if it becomes too thick.
03 -
  • Taste the soup before adding salt, since broths vary wildly in how much sodium they already contain.
  • If you accidentally let it simmer too long and the rice becomes mushy, you can blend it into a creamy soup, which is honestly delicious in its own right.
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