Healthy Chicken and Rice Soup (Printable Version)

A wholesome blend of chicken, vegetables, and rice cooked together in one pot for a flavorful and satisfying dish.

# Needed Ingredients:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup baby spinach or kale, chopped (optional)
07 - 1 tablespoon fresh parsley, chopped, plus additional for garnish

→ Grains

08 - 2/3 cup long-grain white rice, rinsed

→ Liquids

09 - 8 cups low-sodium chicken broth

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - 1/2 teaspoon black pepper
14 - 3/4 teaspoon salt, or to taste
15 - Juice of 1/2 lemon (optional, for brightness)

→ Fats

16 - 1 tablespoon olive oil

# Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery, sautéing for 4-5 minutes until softened.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in chicken pieces and cook for 2-3 minutes, just until lightly browned. Note that chicken will finish cooking in the soup.
04 - Add rice, thyme, oregano, bay leaf, salt, and pepper. Pour in chicken broth and bring to a boil.
05 - Reduce heat to a simmer, cover, and cook for 20 minutes, stirring occasionally, until rice is tender and chicken is cooked through.
06 - Stir in chopped spinach or kale and cook for 2-3 minutes until wilted.
07 - Check seasoning and add additional salt or pepper as needed. Stir in lemon juice and fresh parsley.
08 - Discard bay leaf and ladle soup into bowls. Garnish with extra parsley if desired and serve hot.

# Expert Advice:

01 -
  • It's genuinely healing without tasting like you're being virtuous about it.
  • Everything happens in one pot, which means less cleanup and more time enjoying what you made.
  • The rice absorbs all those savory, herby flavors as it cooks, so every spoonful tastes intentional.
02 -
  • Rinse your rice before it goes into the pot; skipping this one step is what makes soup cloudy instead of clear.
  • The rice will keep absorbing liquid even after you take it off the heat, so if you're serving leftovers the next day, the consistency will be thicker—just add extra broth when you reheat and it comes right back.
03 -
  • Cut your chicken pieces smaller than you think you need to; they cook faster and feel more generous in each spoonful.
  • Low-sodium broth gives you control over the final salt level, so you're not fighting an already-salty base.
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