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–+ servings

Chicken and Rice Soup

A comforting one-pot soup that combines diced chicken, rice, and vegetables for a nourishing meal perfect for weeknights.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 lb chicken breast, diced (boneless, skinless) Thighs are a juicier substitute.
  • 1 cup rice (long-grain white or jasmine; short-grain works for creamier texture)
  • 4 cups chicken broth Use low-sodium if you’ll salt later.
  • 1 onion, chopped (yellow or sweet)
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh herbs (parsley or thyme) for garnish

Instructions

Preparation

  • Heat 2 tablespoons of olive oil in a large pot over medium heat.
  • Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened — about 5 minutes.
  • Stir in the minced garlic and cook for 30–60 seconds until fragrant.
  • Add the diced chicken and cook, stirring, until it is no longer pink on the outside — about 3–4 minutes.
  • Pour in 4 cups of chicken broth and increase heat to bring the mixture to a boil.
  • Once boiling, add 1 cup of rice. Reduce heat to a gentle simmer, cover, and cook for about 18–22 minutes until the rice is tender.
  • Taste and season with salt and pepper. Remove from heat and let sit covered for 5 minutes.
  • Serve hot, sprinkled with chopped fresh parsley or thyme.

Notes

For gluten-free or lower-carb, swap rice for cauliflower rice near the end. Use leftover cooked chicken — add it in the last 5 minutes to warm rather than cook. For deeper flavor, brown the chicken a little longer or add a splash of white wine with the broth.