One-Pot Chicken & Rice Soup

It’s funny how some of the simplest dishes can become absolute staples in your kitchen. This One-Pot Chicken & Rice Soup is one of those recipes for me. Honestly, I stumbled upon it on a particularly hectic weeknight when the fridge was looking a little bare, and inspiration was even barer. I needed something quick, comforting, and preferably something that wouldn’t leave me with a mountain of dishes. This soup ticked all the boxes and then some! From the moment the aroma started wafting through the house, I knew it was going to be a winner. And I was right. The family devoured it! Even my picky eater, who usually eyes anything soup-related with suspicion, asked for seconds. The best part? It’s all cooked in one pot, minimizing cleanup, and maximizing flavor. The chicken is tender, the rice is perfectly cooked, and the broth is rich and satisfying. It’s become our go-to soup for chilly evenings, sick days, or just when we need a warm, comforting meal without any fuss. Trust me, this One-Pot Chicken & Rice Soup will become a beloved recipe in your home too.

Ingredients for the Best One-Pot Chicken & Rice Soup

• Chicken Breast: 1.5 lbs boneless, skinless chicken breasts – Provides lean protein and a hearty base for the soup.
• Long-Grain Rice: 1 cup uncooked long-grain rice – The classic choice for chicken and rice soup, offering a comforting texture.
• Chicken Broth: 8 cups low-sodium chicken broth – Forms the flavorful liquid base of the soup, use low-sodium to control salt levels.
• Onion: 1 medium yellow onion, diced – Adds a foundational savory flavor and aromatics to the soup.
• Carrots: 2 medium carrots, diced – Contributes sweetness, color, and essential nutrients to the soup.
• Celery: 2 stalks celery, diced – Provides a subtle savory note and adds texture to the soup.
• Garlic: 2 cloves garlic, minced – Enhances the overall flavor profile with its pungent and aromatic qualities.
• Olive Oil: 2 tablespoons olive oil – Used for sautéing vegetables and adding richness to the soup.
• Dried Thyme: 1 teaspoon dried thyme – Imparts a warm, earthy, and slightly minty flavor, complementing chicken beautifully.
• Dried Rosemary: ½ teaspoon dried rosemary – Adds a piney, aromatic depth that enhances the savory notes of the soup.
• Bay Leaf: 1 bay leaf – Infuses a subtle, tea-like flavor into the broth, adding complexity. Remember to remove it before serving.
• Salt: 1 teaspoon salt, or to taste – Enhances the flavors of all ingredients and seasons the soup. Adjust to your preference.
• Black Pepper: ½ teaspoon black pepper, or to taste – Adds a touch of spice and depth of flavor. Freshly ground is recommended.
• Fresh Parsley: ¼ cup chopped fresh parsley, for garnish (optional) – Provides a fresh, herbaceous finish and vibrant color when serving.

Instructions for Making Delicious One-Pot Chicken & Rice Soup

1. Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften and the onion becomes translucent. Stir occasionally to prevent burning. This step is crucial for building a flavorful base for your soup by releasing the natural sugars and aromas of the vegetables.
2. Add Garlic and Herbs: Add minced garlic, dried thyme, and dried rosemary to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. Cooking the garlic and herbs at this stage allows their flavors to bloom and infuse into the oil and vegetables, creating a richer and more aromatic soup.
3. Brown Chicken (Optional but Recommended): While this is a one-pot soup and browning isn’t strictly necessary, searing the chicken breasts before adding the broth significantly enhances the depth of flavor. Push the vegetables to one side of the pot and add the chicken breasts. Sear for 2-3 minutes per side, until lightly browned. Don’t worry about cooking the chicken through at this point; it will finish cooking in the soup. Browning adds a layer of savory, caramelized flavor that elevates the overall taste of the soup. If you skip browning, you can add the chicken directly to the pot with the broth in the next step.
4. Add Broth and Bay Leaf: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot (this is called deglazing and adds even more flavor). Add the bay leaf to the pot. Bring the mixture to a boil, then reduce heat to a simmer. The broth will become infused with the flavors of the vegetables, herbs, and browned chicken (if you browned it). The bay leaf adds a subtle, complex aroma that enhances the overall soup.
5. Simmer Chicken and Cook Rice: Gently simmer the soup for 15-20 minutes, or until the chicken is cooked through. You can check for doneness by inserting a meat thermometer into the thickest part of a chicken breast; it should read 165°F (74°C). Once the chicken is cooked, remove it from the pot and set aside on a cutting board to cool slightly. Add the uncooked long-grain rice to the simmering broth. Stir to combine and ensure the rice is submerged.
6. Shred Chicken and Return to Pot: While the rice is cooking, shred the slightly cooled chicken breasts using two forks. Discard the bay leaf from the soup pot. Once the rice is cooked (it should be tender and have absorbed most of the liquid, usually around 15-20 minutes – check package instructions for rice), add the shredded chicken back into the pot. Stir to combine and heat through.
7. Season and Serve: Season the soup with salt and black pepper to taste. Start with the recommended amounts and adjust according to your preference. Taste and add more salt or pepper as needed. Ladle the One-Pot Chicken & Rice Soup into bowls. Garnish with fresh parsley, if desired, for a pop of color and fresh flavor. Serve hot and enjoy!

Nutrition Facts for One-Pot Chicken & Rice Soup

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Serving Size: Approximately 1.5 cups

Servings Per Recipe: About 6 servings

• Calories: Approximately 350-400 calories per serving
• Protein: 30-35 grams per serving

This soup is a relatively healthy and balanced meal, providing a good source of protein, carbohydrates, and some vitamins and minerals from the vegetables. It’s also lower in fat and sodium compared to many other creamy or processed soups.

Preparation Time for One-Pot Chicken & Rice Soup

Prep Time: 15-20 minutes
(Includes chopping vegetables, mincing garlic, and measuring ingredients)

Cook Time: 40-45 minutes
(Includes sautéing vegetables, simmering chicken, and cooking rice)

Total Time: Approximately 55-65 minutes

This One-Pot Chicken & Rice Soup is a relatively quick and easy meal to prepare, especially for a homemade soup. Most of the time is hands-off simmering, allowing you to multitask or relax while the soup cooks itself. It’s perfect for a weeknight dinner when you want something comforting and flavorful without spending hours in the kitchen.

How to Serve One-Pot Chicken & Rice Soup

This versatile soup can be served in many ways to make it a complete and satisfying meal. Here are some serving suggestions:

• Classic and Simple:
  • Serve hot in bowls as is. This soup is delicious on its own and needs very little to be enjoyed.
  • Pair with a side of crusty bread or warm dinner rolls for dipping and soaking up the flavorful broth.
  • Offer crackers or oyster crackers for a classic soup accompaniment.
• Garnishes to Enhance Flavor and Presentation:
  • Fresh Herbs: Sprinkle chopped fresh parsley, chives, or dill over each bowl for a burst of freshness and color.
  • Lemon Wedge: A squeeze of fresh lemon juice brightens the flavors and adds a touch of acidity.
  • Shredded Cheese: A sprinkle of shredded cheddar cheese, Parmesan cheese, or Monterey Jack cheese adds richness and creaminess (especially good for kids!).
  • Dollop of Cream or Yogurt: A small dollop of sour cream, plain yogurt, or Greek yogurt adds a creamy tang and cools down the soup slightly.
  • Hot Sauce or Red Pepper Flakes: For those who like a little heat, offer hot sauce or red pepper flakes to sprinkle on top.
• Make it a Heartier Meal:
  • Side Salad: Serve with a simple green salad or Caesar salad to add freshness and fiber to the meal.
  • Grilled Cheese Sandwich: A classic pairing! A grilled cheese sandwich is the perfect complement to a bowl of chicken and rice soup.
  • Half Sandwich: Offer half of a turkey, ham, or roast beef sandwich alongside the soup for a satisfying lunch or light dinner.
• For Special Occasions or Guests:
  • Serve in elegant soup bowls or tureens for a more formal presentation.
  • Garnish with a swirl of cream and a sprig of fresh herbs for a restaurant-style touch.
  • Serve as a starter course before a larger meal.

No matter how you choose to serve it, this One-Pot Chicken & Rice Soup is sure to be a crowd-pleaser. Its comforting flavors and simple preparation make it perfect for any occasion, from a casual family dinner to a cozy gathering with friends.

Additional Tips for Perfect One-Pot Chicken & Rice Soup

1. Use Bone-In, Skin-On Chicken for Richer Flavor: While boneless, skinless chicken breasts are convenient and lean, using bone-in, skin-on chicken thighs or even a whole chicken (cut into pieces) will result in a much richer and more flavorful broth. You can remove the skin before serving if desired. Simmer the bone-in chicken for a longer time (about 30-40 minutes) to extract maximum flavor.
2. Don’t Skip Sautéing the Vegetables: Sautéing the onions, carrots, and celery is a crucial step for building flavor. This process softens the vegetables, brings out their natural sweetness, and creates a flavorful base for the soup. Don’t rush this step; let the vegetables sauté until they are tender and fragrant.
3. Toast the Rice (Optional): For a nuttier flavor and slightly firmer texture, you can toast the rice before adding it to the soup. After sautéing the vegetables and removing them from the pot temporarily, add the dry rice to the pot and toast over medium heat for 2-3 minutes, stirring constantly, until lightly golden and fragrant. Then, add the vegetables and broth as directed.
4. Adjust Seasonings to Your Taste: The salt and pepper amounts in the recipe are just starting points. Taste the soup throughout the cooking process and adjust seasonings as needed. You may want to add more salt, pepper, or even a pinch of red pepper flakes for a little heat. Remember that the flavor will develop and deepen as the soup simmers.
5. Add Different Vegetables: Feel free to customize the soup by adding other vegetables you enjoy. Good additions include diced potatoes, peas (frozen or fresh, added at the end), green beans, corn (frozen or fresh), zucchini, or spinach (added at the very end). Adding a variety of vegetables increases the nutritional value and adds different textures and flavors.
6. Use Different Types of Rice: While long-grain rice is classic, you can experiment with other types of rice. Brown rice will add a nuttier flavor and chewier texture, but will require a longer cooking time (check package instructions). Wild rice blends can also be delicious. Avoid using instant rice, as it can become mushy in soup.
7. Make it Creamy (Optional): If you prefer a creamier soup, you can stir in ½ cup of heavy cream, half-and-half, or coconut milk at the very end of cooking. For a dairy-free creamy version, try blending a portion of the soup with an immersion blender or regular blender (carefully!) and then stirring it back into the pot. You can also add a tablespoon or two of cream cheese or a vegan cream cheese alternative for creaminess.
8. Make it Ahead of Time and Freeze: One-Pot Chicken & Rice Soup is a great make-ahead meal. It actually tastes even better the next day as the flavors meld together. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Frequently Asked Questions (FAQ) About One-Pot Chicken & Rice Soup

Q1: Can I use pre-cooked chicken in this recipe?
A: Yes, you can use pre-cooked chicken, such as rotisserie chicken or leftover cooked chicken. Shred or dice the pre-cooked chicken and add it to the soup during the last 5-10 minutes of cooking, just to heat it through. This will significantly reduce the cooking time, making it an even quicker meal.

Q2: Can I use brown rice instead of long-grain white rice?
A: Yes, you can substitute brown rice. However, brown rice takes longer to cook than white rice. You will need to adjust the cooking time accordingly. Add the brown rice to the soup after sautéing the vegetables and before adding the chicken broth. Simmer for about 30-40 minutes, or until the brown rice is tender, before adding the chicken (or adding it earlier to cook alongside the rice if using raw chicken).

Q3: Can I freeze One-Pot Chicken & Rice Soup?
A: Absolutely! This soup freezes exceptionally well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until heated through.

Q4: How long does Chicken & Rice Soup last in the refrigerator?
A: Properly stored in an airtight container in the refrigerator, One-Pot Chicken & Rice Soup will last for 3-4 days. Ensure it is cooled down completely before refrigerating to prevent bacterial growth.

Q5: Can I make this soup vegetarian or vegan?
A: Yes, with some substitutions. To make it vegetarian, replace the chicken with cannellini beans or chickpeas for protein. Use vegetable broth instead of chicken broth. To make it vegan, ensure you are using vegetable broth and plant-based milk if you choose to make it creamy. You can also add extra vegetables like mushrooms or lentils for heartiness.

Q6: What if I don’t have long-grain rice? Can I use other types of rice?
A: Yes, you can use other types of rice. Medium-grain rice or even Arborio rice (risotto rice) will work, but may result in a slightly creamier soup due to their higher starch content. Basmati or Jasmine rice will also work and offer a different flavor profile. Avoid using instant rice, as it tends to become mushy in soup.

Q7: Can I add noodles instead of rice to this soup?
A: Yes, you can substitute noodles for rice. Egg noodles, small pasta shapes like ditalini or orzo, or even broken spaghetti or linguine would work well. Add the noodles during the last 10-15 minutes of cooking, or according to package directions, as they cook much faster than rice.

Q8: How can I thicken my Chicken & Rice Soup if it’s too thin?
A: If your soup is thinner than you prefer, there are several ways to thicken it. You can simmer it uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, you can make a slurry by mixing 1-2 tablespoons of cornstarch or flour with an equal amount of cold water until smooth. Gradually whisk the slurry into the simmering soup and cook for a few minutes, stirring constantly, until the soup thickens. Another option is to remove about a cup of the soup, blend it until smooth (using an immersion blender or regular blender carefully), and then stir it back into the pot. This will add body and creaminess to the soup.

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