One-Pot Chicken and Rice Soup

Name: One-Pot Chicken and Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts; 1 cup long-grain white rice; 4 cups chicken broth; 1 medium onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 1 celery stalk, diced; 1 teaspoon dried thyme; 1 teaspoon dried parsley; Salt and pepper to taste; 2 tablespoons olive oil; Juice of 1 lemon

Highlighted under: Easy Everyday Meals

I absolutely love making One-Pot Chicken and Rice Soup when the weather turns chilly. This hearty soup combines tender chicken, fragrant herbs, and wholesome rice, all simmered together in a single pot, making cleanup a breeze. The comforting flavors and beautiful aroma fill my kitchen with warmth, enticing everyone to gather around the dinner table. Perfect for busy weeknights or lazy weekends, this recipe has become a staple in my home. Trust me, once you try it, you’ll want it on repeat during the colder months!

Created by

Ethan

Last updated on 2026-01-20T12:25:27.826Z

When I first tried making One-Pot Chicken and Rice Soup, I was amazed by how simple and delicious it was. The combination of chicken, vegetables, and rice creates a special harmony of flavors, and I love adding fresh herbs for an extra touch. I experimented with different broths and settled on a homemade chicken broth that really elevates the taste.

One tip I found invaluable is to sauté the onions and garlic before adding them to the pot. This step enhances the overall flavor profile immensely and makes the soup irresistibly aromatic. I can't wait for you to try this recipe and enjoy it as much as I do!

        Why You Will Love This Recipe
        Rich, comforting flavors that warm your soul
Quick and easy to make, perfect for busy days
Healthy and nourishing, filled with protein and veggies

      

The Importance of Ingredients

The quality of the chicken you choose plays a significant role in the overall flavor of the soup. I recommend using organic or free-range chicken breasts, as they tend to be more flavorful and tender. Additionally, be mindful of your broth—homemade is always best, but a low-sodium store-bought option works too. This ensures that you have complete control over the saltiness of the final dish, allowing the natural flavors of the chicken and vegetables to shine through.

Do not overlook the vegetables; they not only add essential nutrients but also contribute to the soup’s complexity. Carrots and celery provide sweetness and depth, while onions add a savory base. You can also experiment with other vegetables like peas or bell peppers for added color and nutrition. Just remember to dice them uniformly so they cook evenly in the same time frame.

Mastering Texture and Flavor

The method of sautéing the aromatics at the beginning of this recipe is crucial. This step releases their essential oils and infuses the olive oil with rich flavors, creating a fragrant base. Make sure to sauté until the onions are translucent and soft, as this indicates they are ready to meld into the soup seamlessly. If the garlic browns too quickly, it will turn bitter, so keep the heat moderate and stir frequently.

Shredding the chicken after cooking not only enhances the texture of the soup but also allows the meat to absorb more of the broth’s flavors. If you prefer chunkier pieces, you can simply cut the chicken into cubes instead. Just ensure they are cooked through before adding back into the soup to maintain a juicy texture.

Ingredients

Gather these ingredients for a delightful soup experience:

Ingredients

1 lb boneless, skinless chicken breasts
1 cup long-grain white rice
4 cups chicken broth
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 celery stalk, diced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 tablespoons olive oil
Juice of 1 lemon

These ingredients come together to make a tasty soup that everyone will love!

Instructions

Follow these simple steps to create your soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrots, sautéing for about 5 minutes until the onion is translucent. Stir in the minced garlic and cook for an additional minute.

Cook the Chicken

Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook the chicken for 15 minutes, or until fully cooked through.

Add Rice and Season

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup, then stir in the rice, thyme, parsley, salt, and pepper. Let it simmer for another 15 minutes until the rice is tender.

Finish and Serve

Once the rice is cooked, stir in the lemon juice for brightness. Taste and adjust seasoning if necessary. Serve hot and enjoy your comforting bowl of soup!

It's that easy to whip up a warming bowl of soup!

Pro Tips

For added flavor, consider using leftover rotisserie chicken. You can also customize the soup by adding your favorite vegetables like peas or spinach.

Make-Ahead and Storage Tips

This soup is an excellent candidate for meal prep. If you plan to make it ahead, consider cooking the chicken and rice separately. This will prevent the rice from becoming overly mushy during storage. Store the shredded chicken and broth mixture in one container and the rice in another. When ready to serve, combine them in a pot, heat, and enjoy a wonderfully fresh bowl of soup.

Leftover soup can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. Note that the rice may absorb some of the broth, so you might need to add a splash of water or more broth to achieve your desired consistency.

Creative Variations

Feel free to customize this soup according to your preferences. For a spicier version, incorporate some red pepper flakes or diced jalapeños during the sautéing phase. If you want a creamier texture, consider stirring in a splash of heavy cream or a dollop of sour cream just before serving. This will add a delightful richness that complements the broth perfectly.

Another fun twist is to use different grains instead of rice. Quinoa works wonderfully, providing a nutty flavor and additional protein. Just be aware that quinoa cooks faster than rice, so you might want to add it during the last 10 minutes of simmering to avoid overcooking.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, you can prepare it in advance. Just reheat on the stovetop, adding a little water if necessary to loosen it up.

→ How long can leftovers be stored?

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this soup?

Absolutely! Freeze the soup in individual portions for easy meals later. Thaw overnight in the fridge before reheating.

→ What can I serve with this soup?

This soup pairs wonderfully with a simple green salad or some crusty bread for dipping.