Easy Chicken Rice Soup (Print Version)

Comforting chicken and rice simmered with fresh vegetables in a single pot for a simple, hearty dish.

# Components:

→ 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)

# Directions:

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 to 3 minutes until lightly browned on the outside. The chicken does not need to be fully cooked through at this stage.
04 - Add the rice, chicken broth, thyme, bay leaf, salt, and pepper. Stir to combine all ingredients thoroughly.
05 - Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 to 25 minutes, stirring occasionally, until the rice is tender and the 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 -
  • It comes together in under an hour, which means weeknight dinner doesn't have to feel like a production.
  • Everything simmers in one pot, so cleanup is barely a thing—just rinse and you're done.
  • The rice soaks up all that savory broth, creating this creamy texture without any cream at all.
02 -
  • That bay leaf really does disappear into the broth if you're not paying attention—I learned this the hard way and now I always fish for it like I'm looking for buried treasure.
  • If your rice is still crunchy after 25 minutes, your heat might be too high or your pot lid might not fit snugly; lower the flame and give it another few minutes of gentle simmering.
03 -
  • Rinse your rice before it goes into the pot—this one step keeps each grain separate and prevents the soup from turning starchy and gluey.
  • Toast the rice in the dry pot for 1 minute before adding broth if you want extra depth, though it's not necessary and adds a step you might not need.
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