Healthy Chicken and Rice Soup (Print Version)

Comforting mix of chicken, vegetables, and rice simmered in one pot for a wholesome meal.

# What You'll Need:

→ Poultry

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

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup baby spinach or kale, chopped
07 - 1 tablespoon fresh parsley, chopped

→ Grains

08 - 2/3 cup long-grain white rice, rinsed

→ Liquids

09 - 8 cups low-sodium chicken broth

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - 1/2 teaspoon black pepper
14 - 3/4 teaspoon salt
15 - Juice of 1/2 lemon

→ Fats

16 - 1 tablespoon olive oil

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 4-5 minutes until vegetables are softened.
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 exterior.
04 - Add rice, thyme, oregano, bay leaf, salt, and pepper. Pour in chicken broth and bring to a boil.
05 - Reduce heat to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally, until rice is tender and chicken is fully cooked.
06 - Stir in chopped spinach or kale and cook for 2-3 minutes until wilted.
07 - Taste and adjust seasoning with additional salt or pepper as needed. Stir in lemon juice and fresh parsley.
08 - Discard bay leaf and ladle into bowls. Garnish with additional fresh parsley.

# Additional Tips::

01 -
  • It's genuinely easy, the kind of meal you can build while checking emails or helping with homework.
  • Everything happens in one pot, which means minimal cleanup on nights when that matters most.
  • The flavors are balanced and gentle, making it equally comforting for someone recovering from illness or simply needing to feel held by food.
02 -
  • Don't skip rinsing the rice; otherwise, it releases starch and turns the soup into something closer to porridge than the light, nourishing meal you're aiming for.
  • If you use brown rice instead of white, add about 15 to 20 extra minutes to the cooking time, and the soup will be earthier and chewier, which some people prefer.
03 -
  • A wooden spoon and a gentle hand preserve the chicken pieces so they stay tender rather than breaking apart into shreds.
  • If you find yourself with more soup than expected, freeze it in portions before the rice absorbs too much liquid; this way it reheats more like the original rather than becoming thick.
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