Easy Chicken Rice Soup (Printable)

Wholesome chicken, rice, and vegetables simmered together for a nourishing one-pot dish.

# 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. They do not need to be fully cooked through at this stage.
04 - Add rice, chicken broth, thyme, bay leaf, salt, and pepper. Stir to combine all ingredients thoroughly.
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 - Serve hot, with lemon wedges on the side if desired.

# Expert Advice:

01 -
  • Everything happens in one pot, so your sink stays mostly empty and you stay mostly sane.
  • The chicken stays tender, the rice absorbs all that brothy goodness, and somehow it tastes like you spent hours on it.
  • It's flexible enough to adapt to what you have on hand, yet reliable enough to never disappoint.
02 -
  • Rinsing the rice before it goes into the pot prevents the soup from becoming starchy and thick, keeping it properly brothy instead.
  • If your broth is very salty, your soup will be too, so always taste before adding more salt at the end.
03 -
  • Don't let the chicken pieces be too large or too small—medium bite-sized means they stay tender instead of turning stringy or disappearing into the broth.
  • Taste the soup a few minutes before you think it's done so you know exactly when the rice reaches that perfect tender stage.
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