Easy One-Pot Chicken Soup (Printable View)

Tender chicken, rice, and fresh vegetables simmered together for a comforting, fuss-free meal.

# Needed Ingredients:

→ 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)

# Directions:

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 (they do not need to be fully cooked through).
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 cooked through.
06 - Remove bay leaf. Taste and adjust seasoning as desired.
07 - Stir in fresh parsley before serving.
08 - Serve hot with lemon wedges on the side if desired.

# Expert Hints:

01 -
  • Everything happens in one pot, which means less to wash and more time actually enjoying your meal.
  • The rice absorbs all that chicken broth flavor, so every spoonful tastes like comfort without needing cream or heavy additions.
  • It's flexible enough to change with whatever you have in your kitchen and what your body actually needs that day.
02 -
  • Rinsing the rice before adding it keeps the broth clear and the individual grains separate instead of turning everything into a starchy mush.
  • Resist the urge to keep the lid off while it simmers—the steam is what cooks the rice evenly and prevents you from needing to add extra liquid halfway through.
03 -
  • Cut your chicken pieces smaller than you think you need to—they shrink as they cook and smaller pieces mean more texture variation in each spoonful.
  • Always taste at the very end before adding that last pinch of salt, because flavors concentrate as liquid reduces and you don't want it too salty.
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