Easy One-Pot Chicken Soup (Printable format)

A comforting blend of tender chicken, rice, and fresh vegetables simmered together in one pot.

# List of ingredients:

→ 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 minced 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.
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. Stir in fresh parsley before serving.
07 - Serve hot, with lemon wedges on the side if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum time to actually enjoy your meal instead of scrubbing dishes.
  • The chicken stays incredibly tender while the rice becomes this perfect vehicle for all the broth's flavor without needing a second pot.
  • It's the kind of soup that tastes homemade and nourishing but comes together faster than you'd think, making it perfect for busy weeknights.
02 -
  • Don't skip rinsing the rice—it makes the difference between a clear, beautiful broth and one that looks cloudy and feels starchy on your tongue.
  • Taste your broth before you add it because quality varies wildly between brands, and some are quite salty already, so you might need to adjust your seasoning accordingly.
03 -
  • Try saving a Parmesan rind from your cheese drawer and simmering it with the soup, then removing it before serving—it adds an umami depth that makes people wonder what your secret ingredient is.
  • If you prefer a heartier soup, use brown rice instead of white, but give yourself an extra fifteen to twenty minutes of simmering time so it cooks through properly.
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