One-Pot Chicken and Rice Soup

Soup1-PotMake-aheadGluten-Free

One-Pot Chicken and Rice Soup! Throw the chicken and vegetables in a pot and simmer until they're done. It's the easiest soup ever.

Photography Credit: Aaron Hutcherson

This easy one-pot chicken and rice soup is one that definitely deserves to be in your collection. It’s just the thing for warming you up on a cold night, or providing comfort when you’re feeling under the weather.

The best part? You literally throw all the ingredients in the pot and let them simmer in the stock until the soup is done. No sautéing or browning. So easy.

For this recipe, I call for bone-in chicken breasts, which add more flavor than boneless, but without the skin. To prep, just pull away the skin and discard.

If you prefer, boneless skinless chicken breasts or thighs can be substituted, but your soup will be less rich and flavorful.

One-Pot Chicken and Rice Soup

Also note that I prefer to use unsalted stocks in my cooking so that I can control how much salt I add. Homemade stock is best if you have it, of course, but also look for low-sodium or sodium-free stocks and broths at the grocery store. If you end up using regular, salted stock, then omit the salt added at the beginning of the recipe.

This soup is finished with a swirl of garlic paste and some lemon juice to add a hint of brightness. Enjoy!

One-Pot Chicken and Rice Soup Recipe

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  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: 6 to 8 servings (makes about 3 quarts)

Skip the salt if using salted stock or broth. Taste the soup at the end and add more salt if needed.

This recipe calls for a classic mirepoix of carrots, onions, and celery for the vegetable base, but you can make this recipe your own by adding different vegetables, like fennel or cubes of butternut squash.

Ingredients

  • 2 bone-in chicken breasts, skin removed (1 to 1 1/2 pounds)
  • 1 cup long-grain white rice, like basmati
  • 2 celery ribs, diced small
  • 2 medium carrots, peeled and diced small
  • 1 onion, diced small
  • 2 cloves garlic, left whole
  • 1 teaspoon salt, plus more to taste (see Recipe Note)
  • 1/2 teaspoon ground black pepper
  • 2 quarts unsalted or low-sodium chicken stock
  • Juice of 1/2 lemon (about 3 tablespoons)
  • Chopped fresh parsley, for serving

Method

1 Assemble the soup and bring to a simmer: Combine the chicken, white rice, celery, carrots, onions, garlic, salt, and pepper in a large pot. Add the chicken stock and bring to a boil over high heat.

Once the soup is boiling, reduce the heat to keep the soup at a gentle simmer.

One-Pot Chicken and Rice Soup

2 Simmer for about 25 minutes: As the soup simmers, skim off any foam that collects on the surface with a spoon. Continue to simmer until the rice and vegetables are tender, about 25 minutes. Remove the soup from heat.

3 Shred the chicken and make the garlic paste: Remove the chicken and garlic cloves using a slotted spoon or tongs. Transfer the chicken breasts to a bowl and shred with two forks. Discard the bones. Return the shredded chicken to the pot.

Smash the garlic cloves into a paste against a cutting board using a fork or the flat of your knife. Stir the paste back into the soup.

One-Pot Chicken and Rice Soup

4 Season and serve: Stir the lemon juice into to the soup, and taste. The soup should taste rich, barely salty, and with just a hint of lemon. Add more salt or lemon juice as needed until it tastes good to you.

Divide among bowls and sprinkle with some parsley for serving.

Leftovers will keep for about a week refrigerated, or up to 3 months frozen.

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Chicken Noodle Soup here on Simply Recipes, also great for when you are under the weather!

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Aaron Hutcherson

Aaron or “Hutch” is the blogger behind The Hungry Hutch, which features a delicious variety of savory and sweet recipes. He grew up in the Midwest, but has called New York City home for nearly a decade.

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16 Comments / Reviews

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Did you make it? Rate it!

  • Ann

    Maybe using jasmine rice was a bad idea, but this turned out more like congee. The flavor was okay, just not what I was expecting!

  • Lori

    We’ve been sick around here, first the flu, now colds. I was longing for chicken soup but just couldn’t face making my standby, which is a fine soup when you are making it for someone else–but it takes too danged long and is too much work when you want to make it for sicky you. But this soup is excellent! You just throw everything in the pot, simmer it for 25 minutes, remove the chicken pieces to cool (I used 3 bone-in, skin-on thighs, which was perfect), chop up the chicken to add back into the pot. It was pretty thick, so I added 2 cups of water with a bouillon cube. The addition of the lemon juice was inspired! Thank you, Dr. Hutch. This medicinal delight was just what we needed! And it turns out that rice is more comforting than noodles, at least in my opinion.

    xxxxxyyyyy

  • Paige

    I’m very excited to try this recipe! I love your idea about adding in butternut squash, how exactly would you do that? Assuming you just throw it in with the other vegetables but I also don’t trust any assumptions I make when it comes to cooking. ;) I’m definitely a novice! Thank you for the help. :)

  • Marie Sorensen

    Hi, I
    made the soup and it had great flavor but after leaving it in the fridge over night it
    turned into a chic-rice casserole— the rice absorbed all of the broth. We ate it anyway but was wondering why that happened. Maybe need more broth or less rice?

  • peggy

    If you make this in a slow cooker for four hours do you put it on low or high?

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