Easy Chicken One-Pot Soup (Printable)

Wholesome chicken, rice, and veggies simmered together for a cozy, fuss-free meal.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (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. Full cooking will occur during simmering.
04 - Add rice, chicken broth, thyme, bay leaf, salt, and pepper. Stir thoroughly to combine.
05 - Bring mixture to a boil, then reduce heat to low. Cover and cook for 20–25 minutes, stirring occasionally, until rice is tender and chicken is fully cooked through.
06 - Remove bay leaf. Taste and adjust seasoning as desired.
07 - Stir in fresh parsley before serving.
08 - Ladle into bowls and serve hot with lemon wedges on the side if desired.

# Expert Tips:

01 -
  • It's genuinely one-pot, meaning you'll spend more time eating than cleaning.
  • The chicken stays impossibly tender while the rice soaks up all that savory broth in the most satisfying way.
  • You can pull it together in under an hour and feel like you actually cooked something real.
02 -
  • The bay leaf needs to come out—I learned this the hard way when someone nearly bit into one, and that single leaf can taste surprisingly bitter if it's been floating around too long.
  • Don't skip rinsing the rice; it's the difference between a cloudy, starchy soup and one that's clear and brothy, which somehow tastes cleaner and more intentional.
03 -
  • Don't let the broth boil too aggressively once the rice is in—a gentle simmer keeps the chicken tender and the broth clear.
  • Taste as you go and adjust salt at the end rather than at the beginning, since the broth reduces slightly and flavors concentrate.
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