Easy One-Pot Chicken Soup (Printable Version)

Comforting blend of chicken, rice, and veggies cooked together for a filling, fuss-free dish.

# Needed Ingredients:

→ 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 olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes while 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 exterior. Chicken does not need to be fully cooked at this stage.
04 - Add rice, chicken broth, thyme, bay leaf, salt, and pepper. Stir thoroughly to combine all components.
05 - Bring mixture 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 fully cooked through.
06 - Remove bay leaf from pot. Taste and adjust seasoning as desired.
07 - Stir in fresh parsley and serve hot with lemon wedges on the side if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means minimal cleanup and more time to actually enjoy your meal.
  • The rice absorbs all that savory broth, making every spoonful deeply comforting without any fussy techniques.
  • It's flexible enough to throw in whatever vegetables you have on hand, so it never feels repetitive.
02 -
  • The rice will keep absorbing liquid after you turn off the heat, so if you're planning to eat leftovers, add an extra cup of broth when you reheat—it transforms from soup into almost a stew otherwise.
  • Don't skip rinsing the rice; I made that mistake once and ended up with gluey, starchy soup that looked more like congee than what I was going for.
03 -
  • Don't let the rice cook uncovered—it dries out on top and cooks unevenly, so keep that lid on and only lift it to stir.
  • Taste the soup a few minutes before it's supposed to be done, because rice times are unpredictable and you want to catch it at exactly the right moment, not overshooting it.
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