Easy Chicken One-Pot Soup (Print Version)

Hearty chicken, rice, and fresh vegetables simmered together for a cozy and nourishing meal.

# Ingredient List:

→ 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)

# Steps:

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.
07 - Stir in fresh parsley before serving.
08 - Serve hot, with lemon wedges on the side if desired.

# Expert Tips:

01 -
  • It lives up to its name: truly made in one pot, which means minimal cleanup and maximum peace of mind on busy nights.
  • The chicken stays impossibly tender while the rice soaks up all that golden, savory broth, creating a bowl that feels both light and deeply satisfying.
  • You can throw it together in under an hour, yet it tastes like it's been simmering for half the day.
02 -
  • Rinsing the rice isn't extra work—it's the difference between a clear, elegant broth and a cloudy, starchy one that tastes muddled.
  • The soup will thicken significantly as it sits and cools because the rice keeps drinking up the liquid; this is normal and actually a gift if you have leftovers, though you can always add more broth when you reheat.
03 -
  • Keep your broth simmering, not boiling violently—a gentle bubble is all you need, and it keeps the chicken tender instead of tough and stringy.
  • If you're reheating leftovers and the soup has thickened too much, stir in a splash of extra broth or even water to bring it back to life; the flavor will still be there underneath.
Go Back