Easy One-Pot Chicken Soup (Printer-Friendly)

Hearty chicken and rice simmered with fresh vegetables in a single pot for a warm, comforting dish.

# 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 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. They do not need to be fully cooked through.
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 Advice:

01 -
  • Everything happens in one pot, which means less time staring at a sink full of dishes and more time actually enjoying your meal.
  • It's the kind of soup that tastes better the next day, making it perfect for meal prep without feeling like a chore.
  • The rice absorbs all the savory broth as it cooks, so every spoonful is deeply flavored rather than watery or bland.
02 -
  • The rice continues to absorb liquid as it sits, so if you have leftovers and they seem too thick the next day, thin them out with extra broth rather than assuming you made it wrong the first time.
  • If you skip rinsing the rice, your soup will turn cloudy and starchy rather than clear and refined looking.
  • Bay leaves are essential for depth but they're also easy to forget about, so remove it immediately after cooking is done or tie it to the pot handle with twine so you don't accidentally bite into it.
03 -
  • Taste your broth before you add everything else, because some brands run saltier than others and it changes how much additional salt you actually need.
  • Keep your knife sharp when prepping vegetables because it makes the chopping faster and safer, and honestly, better tasting soup starts with confident knife work and not hacking at your ingredients.
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