Easy One-Pot Chicken Soup (Printable Version)

Tender chicken, hearty rice, and fresh vegetables combine in a simple one-pot comforting soup.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (approximately 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 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 and 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 in one pot, which means less cleanup and more time actually enjoying the meal instead of drowning in dishes.
  • The chicken becomes impossibly tender without any fussy technique, just gentle simmering that does the work for you.
  • It tastes even better the next day, making it the kind of recipe that rewards you twice.
02 -
  • Rinsing the rice before it goes in keeps the broth from turning cloudy, which might seem small but it changes how the whole soup looks and feels.
  • If you cover the pot while it simmers, the rice cooks faster and more evenly than if you leave it uncovered, which I learned by burning the bottom of a pot one careless afternoon.
03 -
  • Use low-sodium broth so you're in control of the salt level—it's easier to add more than to take it out, and you'll taste the difference in every spoonful.
  • If your chicken pieces are really large, cut them slightly smaller so they cook through at the same pace as the rice, and you won't end up with some bites still slightly pink.
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