Easy Chicken One-Pot Soup (Printer-Friendly)

Wholesome chicken, rice, and vegetables cooked together for a comforting and nourishing meal in one pot.

# What You 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 Steps:

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; 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.

# Helpful Hints:

01 -
  • It's genuinely one pot, which means you spend more time eating and less time staring at a sink full of dishes.
  • The chicken turns so tender it practically dissolves into the broth, no rushing or second-guessing required.
  • You can have this on the table in under an hour, which still feels like a small miracle on busy evenings.
02 -
  • Rinsing the rice before it goes in is the difference between soup and rice porridge—don't skip it thinking it doesn't matter, because it genuinely does.
  • Leftovers will thicken overnight as the rice keeps absorbing liquid, so always add a little extra broth when you reheat, or accept that it becomes more of a rice dish than a soup.
03 -
  • Always taste your broth before you add salt, because some broths are already salty enough to make you regret overseasoning.
  • If your soup cooks faster than expected and the rice isn't done yet, just keep the lid on and give it another few minutes—patience matters more than the timer here.
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