Easy Chicken One-Pot Soup (Printer View)

Wholesome chicken, rice, and vegetables simmered in one pot for a simple nourishing dish.

# 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)

# Method:

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 minced garlic and cook for 1 minute until fragrant.
03 - Stir in the chicken pieces and cook for 2–3 minutes until lightly browned on the outside. The chicken does not need to be fully cooked through at this stage.
04 - Add the rinsed rice, chicken broth, dried thyme, bay leaf, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring the mixture 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 the chicken is cooked through.
06 - Remove the bay leaf from the pot. Taste the soup and adjust seasoning with additional salt and pepper as desired.
07 - Stir in the fresh chopped parsley just before serving.
08 - Ladle the hot soup into bowls and serve immediately with lemon wedges on the side if desired.

# Expert Advice:

01 -
  • It's genuinely one-pot, which means minimal cleanup and maximum peace of mind on busy evenings.
  • The chicken becomes so tender it practically melts, and the rice absorbs all that golden broth flavor without tasting watered down.
  • You can have a nourishing meal on the table in under an hour, no rushing or stress required.
02 -
  • If you leave the bay leaf in and someone bites it, the bitterness is sharp and unpleasant—I learned this the hard way at a dinner party.
  • Rinsing the rice actually matters because it prevents the soup from becoming starchy and cloudy, which I discovered after making it twice without rinsing.
03 -
  • Cutting the chicken into uniform bite-sized pieces means every spoonful has protein without any chewy surprises.
  • Sautéing the vegetables first creates a flavor base that tastes deeper and more intentional than if you just dumped everything in together.
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