Easy Chicken One-Pot Soup (Printable)

Wholesome chicken, rice, and vegetables simmered together for a nourishing one-pot meal.

# 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:

01 - Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes, 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 2-3 minutes until lightly browned on the exterior (they do not need to be fully cooked through).
04 - Add rice, chicken broth, thyme, bay leaf, salt, and pepper. Stir thoroughly to combine all components.
05 - Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20-25 minutes, stirring occasionally, until rice is tender and chicken is cooked through.
06 - Remove 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's genuinely done in under an hour, and most of that time the pot does the work while you breathe.
  • One pot means one thing to wash, which feels like a small victory on a tired evening.
  • The rice absorbs all those savory juices, so every spoonful tastes like it's been simmered for hours.
02 -
  • Leftovers thicken as the rice keeps absorbing liquid overnight; add a splash more broth when you reheat and it'll taste freshly made again.
  • Don't skip rinsing the rice—this one habit alone is the difference between creamy soup and gluey soup, and I learned it the hard way.
03 -
  • Bite-sized chicken pieces cook evenly and distribute through the soup so every spoonful feels complete, not like you're chasing the protein.
  • Low-sodium broth is the unsung hero here; it lets the natural flavors shine instead of being masked, and it gives you control over the final salt level.
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