Easy Chicken One-Pot Soup (Printable)

A wholesome blend of chicken, rice, and vegetables cooked together in a single pot for easy enjoyment.

# What You'll 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

# Preparation Steps:

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 to combine.
05 - Bring to a boil, then reduce heat to 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 and serve hot with lemon wedges on the side.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so cleanup is almost as fast as dinner itself.
  • It comes together in about 50 minutes but tastes like it simmered all afternoon.
  • You can throw it together from pantry staples and whatever vegetables are hanging around in your fridge.
02 -
  • Rinse your rice before adding it; this one step keeps the broth clear and the rice grains separate rather than starchy and clumped.
  • Don't skip removing the bay leaf before serving—someone biting into it will know you weren't paying attention.
  • The soup will thicken as it sits because the rice keeps absorbing liquid, so when you reheat leftovers, add a splash of extra broth to bring it back to the right consistency.
03 -
  • Cut your vegetables as uniform as possible so they cook at the same rate and make the soup feel intentional rather than chaotic.
  • Use low-sodium broth specifically because it gives you control over the final seasoning—store brands vary wildly in salt content, and you want the soup to taste like your kitchen, not a factory.
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