Easy One-Pot Chicken Soup (Print Version)

Tender chicken, rice, and fresh vegetables simmered together for a wholesome, fuss-free 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 olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery, stirring occasionally for 5 minutes 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 thoroughly 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 Tips:

01 -
  • It comes together in under an hour, which means you can have homemade comfort food on the table even on nights when energy is low.
  • One pot means one cleanup, and there's something deeply satisfying about pouring everything into a single vessel and trusting the process.
  • The broth turns silky from the rice starches, and the chicken stays tender without any fussy technique or timing tricks.
02 -
  • Rinsing the rice before it goes into the pot prevents the soup from becoming starchy and thick in an unpleasant way—this one step changed everything the first time I did it intentionally.
  • Always taste before serving because salt needs adjust based on your broth's sodium level, and nothing ruins a good soup faster than guessing on seasoning.
03 -
  • If you want to try brown rice for a nuttier flavor and more texture, increase the simmering time by fifteen to twenty minutes and use an extra half-cup of broth since brown rice drinks more liquid.
  • Adding a small parmesan rind during simmering creates an almost umami richness that people taste without being able to identify—remove it before serving so nobody bites into it.
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