When the chill sets in or you’re craving some wholesome comfort, this One-Pot Chicken and Rice Soup Recipe hits all the right notes. I absolutely love how this soup turns out rich and soothing, with tender chicken and just the right amount of rice to make it filling without weighing you down. Plus, it all cooks up in a single pot, which means fewer dishes and more time to relax.
What’s great about this One-Pot Chicken and Rice Soup Recipe is how effortlessly it comes together. Throwing everything into one pot saves you time and gives you the freedom to walk away while it simmers. When I first tried this, I was shocked by how flavorful and cozy it tasted, especially with a squeeze of fresh lemon at the end—trust me, that little twist makes all the difference!
Why You’ll Love This Recipe
- Simple One-Pot Cooking: You just toss everything in one pot for easy prep and cleanup.
- Comforting and Filling: The tender chicken and rice soak up all the flavors for a satisfying meal.
- Brightened with Lemon: Adding lemon juice at the end lifts the flavors to delicious new heights.
- Perfect for Any Occasion: Whether it’s a busy weeknight or a cozy weekend, this soup hits the spot.
Ingredients You’ll Need
These simple ingredients come together to create a cozy, classic soup. When picking your chicken, I find bone-in breasts add the best flavor and richness to the broth.
- Bone-in chicken breasts: Using bone-in gives your broth incredible depth and richness.
- Long-grain white rice: Basmati is my go-to for its fluffy texture and aroma.
- Celery: Adds a subtle crunch and fresh flavor to balance the soup.
- Carrots: Sweetness from the carrots brings warmth and color.
- Onion: Diced small to melt into the broth and add savory complexity.
- Garlic cloves: Left whole during cooking to impart aromatic flavor, then mashed in for depth.
- Salt and black pepper: Essential for seasoning—start with a teaspoon of salt and adjust to taste.
- Chicken stock: Unsalted or low-sodium allows you to control the seasoning better.
- Lemon juice: Freshly squeezed to brighten the entire soup.
- Fresh parsley: For garnish, adding color and a fresh herbal note.
Variations
One of my favorite things about this One-Pot Chicken and Rice Soup Recipe is how easy it is to tweak to your liking. You can really make it your own with just a few ingredient swaps or additions that fit your taste or dietary needs.
- Use different rice: I’ve tried brown rice for a nuttier flavor and added fiber, but remember it needs a bit more cooking time.
- Add greens: Late in cooking, toss in spinach or kale for extra nutrients—I love how it adds color and freshness.
- Spice it up: A pinch of smoked paprika or a dash of cayenne can give your soup a nice warming kick.
- Make it dairy-free: This recipe is naturally free from dairy, so it’s perfect if you’re avoiding it.
How to Make One-Pot Chicken and Rice Soup Recipe
Step 1: Gather and Simmer Your Ingredients
Start by combining your chicken, rice, diced celery, carrots, onion, whole garlic cloves, salt, and pepper in a large pot. Pour in the chicken stock and crank the heat to bring it to a rolling boil. Once boiling, reduce to a gentle simmer so your soup can cook evenly without boiling over or getting cloudy with starch. This is key to keeping everything tender and flavorful.
Step 2: Skim and Simmer Until Tender
As the soup simmers for about 25 minutes, watch the surface and skim off any foam with a spoon. This helps keep your broth clear and fresh-tasting. You’ll know it’s ready when the rice and vegetables are tender and the chicken feels cooked through when pierced. At this point, take the pot off the heat.
Step 3: Shred Chicken and Add Garlic Paste
Use a slotted spoon or tongs to fish out the chicken breasts and whole garlic cloves. Place chicken on a cutting board or bowl and shred it with two forks—the texture is what makes this soup feel so hearty. Discard the bones. Smash the softened garlic cloves into a paste using a fork or the flat side of your knife, then stir this garlicky magic right back into the soup for a rich, mellow flavor boost.
Step 4: Brighten and Adjust Seasoning
Finally, stir in the lemon juice—what a game-changer! This little bit of acidity wakes up the broth in the best way. Take a moment to taste your soup and add more salt or lemon juice if needed. It should be rich but balanced, with just a gentle zing from the lemon. Serve it up hot and sprinkle with chopped fresh parsley for that extra pop of color and brightness.
Pro Tips for Making One-Pot Chicken and Rice Soup Recipe
- Use Bone-In Chicken: It adds depth and richness to the broth you just can’t get from boneless.
- Skim the Foam: Removing foam keeps your broth clear and avoids any bitter flavors.
- Don’t Overcook the Rice: Keep an eye on the texture as rice cooks quickly and can turn mushy if left too long.
- Add Lemon Last: Lemon juice loses its brightness if cooked too long, so always stir it in at the end.
How to Serve One-Pot Chicken and Rice Soup Recipe
Garnishes
I always finish this soup with a generous sprinkle of chopped fresh parsley because it adds a burst of color and fresh, herbal flavor that brightens each spoonful. Sometimes I toss in a little cracked black pepper or even a handful of grated Parmesan for a creamy-nutty twist.
Side Dishes
This soup pairs beautifully with rustic crusty bread or warm, buttery dinner rolls—the perfect vehicle for soaking up every last drop. I also enjoy serving it alongside a simple green salad to add crisp freshness.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls or topped it with a dollop of sour cream and chopped chives for a cozy yet elegant touch. It’s always a hit when presented with a drizzle of chili oil for those who like a bit of heat!
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge and usually enjoy it within a week. I find that the flavors deepen overnight, making it even better the next day.
Freezing
This One-Pot Chicken and Rice Soup Recipe freezes beautifully if you want to stock up. Just freeze in portion-sized containers and thaw overnight in the fridge before reheating gently on the stove.
Reheating
When reheating, do it slowly on the stovetop over low heat to prevent the rice from getting mushy, stirring occasionally until heated through. Add a splash of stock or water if it thickens too much.
FAQs
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Can I use boneless chicken instead of bone-in for this soup?
Absolutely! You can substitute boneless chicken breasts or thighs, but keep in mind that bone-in chicken adds more flavor to the broth. If using boneless, you might want to boost the seasoning slightly and watch cooking times as the chicken will cook a bit faster.
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How do I prevent the rice from becoming mushy?
Great question! To avoid mushy rice, stick to the specified cooking time of about 25 minutes and keep the soup at a gentle simmer rather than a rolling boil. If you plan to reheat leftovers, you can add a bit more stock to loosen the texture without overcooking the rice.
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Can I make this soup in a slow cooker?
You can, but I recommend cooking the chicken separately and adding rice at the end to maintain the right texture. Rice tends to become mushy in slow cookers if cooked for too long. Alternatively, add rice during the last 30-40 minutes of slow cooking on low.
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Is it okay to omit the lemon juice?
While you can skip the lemon if you prefer, I highly recommend keeping it in because it brightens the flavors and prevents the soup from tasting flat. If you don’t have lemon, a splash of white wine vinegar can be a decent substitute.
Final Thoughts
This One-Pot Chicken and Rice Soup Recipe is like a warm hug on a chilly day, and it’s become one of my go-to recipes when I want something effortless yet satisfying. I love how the ingredients come together in just one pot, making both cooking and cleanup so simple. Give this recipe a try—you’ll likely find it becoming your own family favorite in no time. Don’t forget to add a bright squeeze of lemon before serving; it really lifts the whole soup to cozy, delicious perfection.
Print
One-Pot Chicken and Rice Soup Recipe
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and easy one-pot chicken and rice soup featuring tender bone-in chicken breasts, long-grain white rice, and a medley of fresh vegetables simmered in flavorful chicken stock, finished with a bright touch of lemon and fresh parsley. Perfect for a wholesome, warming meal ready in under an hour.
Ingredients
Chicken and Broth
- 2 bone-in chicken breasts, skin removed (1 to 1 1/2 pounds)
- 2 quarts unsalted or low-sodium chicken stock
Vegetables and Aromatics
- 2 celery ribs, diced small
- 2 medium carrots, peeled and diced small
- 1 onion, diced small
- 2 cloves garlic, peeled but left whole
Grains and Seasonings
- 1 cup long-grain white rice, like basmati
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper
- Juice of 1/2 lemon (about 3 tablespoons)
- Chopped fresh parsley, for serving
Instructions
- Assemble and Bring to Simmer: Combine the chicken breasts, long-grain white rice, diced celery, diced carrots, diced onion, whole garlic cloves, salt, and black pepper in a large pot. Pour in the chicken stock and bring the mixture to a boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer.
- Simmer Until Tender: Let the soup simmer for about 25 minutes, skimming off any foam that forms on the surface with a spoon. Continue simmering until both the rice and vegetables are tender and thoroughly cooked. Then remove the pot from heat.
- Shred Chicken and Make Garlic Paste: Use a slotted spoon or tongs to remove the chicken breasts and garlic cloves from the soup. Transfer the chicken to a bowl and shred it finely with two forks, discarding the bones. Smash the garlic cloves into a paste using a fork or the flat side of a knife. Return the shredded chicken and garlic paste back into the pot.
- Season and Serve: Stir in the lemon juice and taste the soup. Adjust seasoning by adding more salt or lemon juice if desired, aiming for a rich, balanced flavor with just a hint of lemon. Ladle the soup into bowls and garnish with fresh chopped parsley. Enjoy your soup warm. Leftovers can be refrigerated for up to a week or frozen for up to 3 months.
Notes
- This one-pot chicken and rice soup is the easiest soup ever, delivering hearty comfort in under an hour.
- Using bone-in chicken breasts adds depth to the soup’s flavor, but you can substitute boneless if preferred, adjusting cook time slightly.
- Skimming foam during simmering keeps the broth clear and pleasant tasting.
- If you prefer a thicker consistency, increase the rice slightly or simmer a bit longer to soften the grains more.
- Store leftovers tightly covered in the refrigerator for up to 7 days or freeze for up to 3 months for best quality.
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 878 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 62 mg
