Easy Chicken Rice Soup (Printer-Friendly)

Tender chicken, hearty rice, and fresh vegetables simmered together for a simple, nourishing meal.

# What You'll 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)

# Direction Steps:

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 minced garlic and cook for 1 minute until fragrant.
03 - Stir in the chicken pieces and cook for 2–3 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 20–25 minutes, stirring occasionally, until the rice is tender and chicken is cooked through.
06 - Remove the bay leaf. Taste and adjust seasoning as desired.
07 - Stir in fresh parsley before serving.
08 - Ladle into bowls and serve hot, with lemon wedges on the side if desired.

# Expert Advice:

01 -
  • One pot means one cleanup, and honestly, that alone changes everything about how often you'll actually make soup.
  • The chicken stays tender and the rice soaks up all that broth flavor, so there's no dry, sad dinner happening here.
  • Ready in under an hour from start to finish, which is how real life actually works.
02 -
  • Don't skip rinsing the rice because starchy rice turns your soup into paste instead of keeping it light and brothly.
  • Bay leaves are there for flavor but must come out before serving since biting into one is never pleasant and definitely not intentional.
03 -
  • Taste the broth before adding salt because some low-sodium broths are saltier than others, and you can always add more but you can't take it back.
  • Cut the chicken into genuinely bite-sized pieces rather than large chunks so it finishes cooking at the same pace as the rice and vegetables.
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