Easy One-Pot Chicken Soup (Printable version)

Tender chicken and hearty rice simmered with fresh vegetables in a single pot for a nourishing 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 Make It:

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 outside.
04 - Add rice, chicken broth, thyme, bay leaf, salt, and pepper. Stir thoroughly to combine.
05 - Bring to a boil, then reduce heat to a 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 - Ladle into bowls and serve hot, with lemon wedges on the side if desired.

# Expert Advice:

01 -
  • It actually tastes like someone who cares made it, despite taking barely an hour from start to finish.
  • One pot means one thing to wash, which is honestly its own form of kindness to yourself on a weeknight.
  • The rice thickens naturally as it cooks, creating a soup that's hearty enough to feel like dinner without being heavy.
02 -
  • Rinsing the rice genuinely matters—it stops the soup from turning starchy and cloudy, which sounds like a small thing until you see the difference side by side.
  • The soup will thicken significantly as leftovers sit, because the rice keeps absorbing liquid, so don't panic if it seems too thick the next day; just stir in more broth when reheating.
03 -
  • Taste the broth before adding salt—different brands vary wildly in sodium content, so you might need less than the recipe calls for.
  • Cut the chicken into smaller pieces than you think you need; they shrink as they cook and become more fork-tender when they're not too big.
Return