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
Scale
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
