Easy Chicken One-Pot Soup (Print Version)

Hearty chicken with rice and vegetables cooked together for a simple, 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

→ Grains

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 It:

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 to 3 minutes until lightly browned on the outside. Chicken does not need to be fully cooked through at this stage.
04 - Add rice, chicken broth, thyme, bay leaf, salt, and pepper. Stir to combine all ingredients.
05 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 to 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 Advice:

01 -
  • Everything happens in one pot, which means fewer dishes and more time actually enjoying dinner.
  • The rice soaks up all that chicken-y, herby broth so you get flavor in every spoonful without any extra work.
  • It's the kind of meal that makes people feel looked after, even though you barely broke a sweat making it.
02 -
  • If you skip rinsing the rice, you'll end up with a starchy, gluey soup instead of a brothy one—this isn't optional, it's the difference between good and mediocre.
  • The rice will continue absorbing liquid even after you turn off the heat, so if you're reheating leftovers the next day and it seems thick, stir in more broth or water to get back to that soupy consistency.
03 -
  • Taste your broth before adding salt—some broths are already fairly salty, and you don't want to overshoot and end up with soup that's difficult to fix.
  • If you want deeper flavor without extra ingredients, let the onions, carrots, and celery cook for a full 6 to 7 minutes until they start turning golden at the edges before moving to the next step.
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