If you’re on the hunt for soul-soothing comfort food that’s as easy as it is delicious, you’re going to love this One-Pot Chicken and Rice Soup Recipe. I absolutely adore how everything comes together in one pot, making cleanup a breeze, and the tender chicken with fluffy rice swimming in a savory broth is just pure comfort in a bowl. Stick with me because I’m about to share some tips that’ll make your homemade soup taste like it’s been simmering all day, even though it’s ready in under an hour!
Why You’ll Love This Recipe
- One-Pot Wonder: You make the whole soup in a single pot, saving time and effort — I love this because less dishes means more time to enjoy your meal!
- Simple Ingredients: The recipe uses everyday ingredients that come together to create deep, comforting flavors without needing fancy pantry items.
- Tender Chicken & Fluffy Rice: The chicken comes out juicy and shreddable while the rice soaks up all the delicious broth, making every spoonful irresistible.
- Customizable & Kid-Friendly: Whether you want to add extra veggies or adjust seasoning, this soup adapts easily to your taste and family favorites.
Ingredients You’ll Need
These ingredients are the backbone of this One-Pot Chicken and Rice Soup Recipe, and each one plays an important role in layering flavors and textures. When shopping, I always recommend fresh vegetables and good-quality chicken stock—trust me, it makes a noticeable difference.
- Bone-in Chicken Breasts: Using bone-in adds richness to the broth and keeps the chicken tender as it cooks.
- Long-Grain White Rice: I prefer basmati for its fragrance and ability to stay fluffy without getting mushy.
- Celery: Adds a subtle crunch and flavor depth; dice it finely so it cooks evenly.
- Carrots: Peel and dice small for sweetness and color that brighten the soup.
- Onion: Diced small, it melts into the broth creating natural sweetness.
- Whole Garlic Cloves: Left whole initially, they mellow while cooking and then get mashed into a flavorful paste to stir back in.
- Salt & Black Pepper: Essential for seasoning; I always start with less and adjust at the end to avoid over-salting.
- Chicken Stock: Unsalted or low-sodium is best so you control the salt level and get a clear broth.
- Lemon Juice: Adds brightness that lifts the whole soup and balances the flavors.
- Fresh Parsley: The finishing touch for a fresh herbal note and a pop of color.
Variations
One of the reasons I make this One-Pot Chicken and Rice Soup Recipe so often is how easy it is to tweak. Once you get the basics down, you can play around and make it your own, which always keeps me excited about cooking it again.
- Vegetable Boost: I sometimes add peas or spinach near the end of cooking for extra color and nutrients—it’s a fun way to sneak in more veggies without changing the flavor too much.
- Spice it Up: If you love a little heat, throw in a pinch of red pepper flakes or a splash of hot sauce when seasoning at the end.
- Grain Swap: Tried swapping the rice for quinoa for a protein boost – the texture changes, but it’s delicious and gluten-free.
- Make it Creamy: For a heartier version, stir in a splash of cream or coconut milk just before serving – my family goes crazy for this twist during cooler months.
How to Make One-Pot Chicken and Rice Soup Recipe
Step 1: Combine and Bring to a Simmer
Start by tossing the bone-in chicken breasts, rice, celery, carrots, onion, whole garlic cloves, salt, and pepper into a large pot. Pour in your chicken stock and crank up the heat to bring everything to a rolling boil. Once it boils, turn the heat down so the soup gently simmers. This is key—too vigorous a boil and you risk breaking down the rice too much or toughening the chicken.
Step 2: Skim and Simmer for Tenderness
As your soup simmers, you’ll notice a bit of foam rising to the surface—that’s totally normal. Use a spoon to skim it off; this helps keep the broth clear and clean-tasting. Simmer everything for about 25 minutes until the rice and veggies are tender and the chicken is cooked through.
Step 3: Shred Chicken and Make Garlic Paste
Use tongs or a slotted spoon to fish out the chicken breasts and garlic cloves. Transfer the chicken to a bowl and shred it with two forks—this part always makes me feel like a pro! Discard the bones (or save them for homemade stock if you’re feeling ambitious). Next, crush the softened garlic cloves into a paste using a fork or the flat side of your knife and stir it right back into the soup for an extra hit of mellow garlic flavor.
Step 4: Final Seasoning and Serve
Stir in the lemon juice and give the soup a taste. You want it rich and just lightly salted with a refreshing hint of lemon to brighten it all up. Don’t worry if it feels a little mild at first—add more salt or lemon bit by bit until it suits your palate. Ladle into bowls, sprinkle with chopped fresh parsley, and enjoy!
Pro Tips for Making One-Pot Chicken and Rice Soup Recipe
- Use Bone-In Chicken: It may take a touch longer to cook than boneless, but it makes your broth extra flavorful and the meat so tender you’ll want to make this soup again and again.
- Don’t Skip Skimming Foam: This little step keeps your broth clear and tasting fresh—trust me, it makes a big difference.
- Toast Your Rice Ahead (Optional): If you want a nuttier flavor and less mushy texture, briefly dry-toast the rice in the pot before adding the liquid—just a minute or two stays gentle.
- Adjust Salt at the End: Because stocks vary in saltiness, season carefully at the end to avoid over-salting your soup.
How to Serve One-Pot Chicken and Rice Soup Recipe
Garnishes
My go-to garnish is lots of freshly chopped parsley because it adds a pop of color and fresh herbal brightness. Sometimes I toss in a few thinly sliced green onions or a sprinkle of freshly grated Parmesan for some extra depth—both bring something special to the bowl and make each spoonful feel lively and fresh.
Side Dishes
I love pairing this soup with crusty bread or warm dinner rolls for dunking—seriously, nothing beats soaking up that broth. A simple side salad with a tangy vinaigrette also complements it beautifully, balancing the meal without overpowering the delicate soup flavors.
Creative Ways to Present
For a special occasion, I sometimes serve this soup in small ramekins or mini-crocks topped with a swirl of cream and a sprinkle of herbs—this turns it into an elegant starter. Adding edible flowers or a dash of smoked paprika on top gives a beautiful, restaurant-style presentation that makes family dinners a little fancier.
Make Ahead and Storage
Storing Leftovers
I like to store leftover soup in airtight containers in the fridge where it keeps wonderfully for about a week. The flavors actually deepen overnight, so leftovers are often even better the next day. Just make sure you cool it before sealing the container to keep it fresh.
Freezing
This One-Pot Chicken and Rice Soup Recipe freezes beautifully. I portion it into freezer-safe containers or bags and freeze for up to 3 months. When I want a quick meal, it’s so comforting to just thaw and warm up. Pro tip: undercook the rice slightly when making the soup for freezing, so it doesn’t become mushy when reheated.
Reheating
Reheat gently on the stovetop over low-medium heat, stirring occasionally to prevent sticking. If the soup feels thick, add a splash of chicken stock or water to loosen it up. You want it hot but not boiling to keep the rice texture perfect. Microwave works too, just stir halfway through to heat evenly.
FAQs
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Can I use boneless chicken instead of bone-in for this soup?
Yes, you can use boneless chicken breasts or thighs, but keep in mind that bone-in chicken adds more flavor to the broth and tends to stay juicier during cooking. If you do use boneless, you might want to add extra seasoning to make up for the milder broth.
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What type of rice works best in this soup?
Long-grain white rice, like basmati, works best for this One-Pot Chicken and Rice Soup Recipe because it stays fluffy and doesn’t get too mushy. Avoid short-grain rice as it tends to absorb liquid differently and can make the soup gummy.
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Can I make this soup in a slow cooker?
While this recipe is designed for stovetop quick cooking, you can adapt it for a slow cooker by combining all ingredients (except lemon juice and parsley) and cooking on low for 4-6 hours. Add lemon juice and parsley just before serving for the freshest flavor.
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How do I prevent the rice from getting too soft?
Keep the soup at a gentle simmer rather than a hard boil, and follow the cooking time closely. If you plan to store or freeze leftovers, consider slightly undercooking the rice so it maintains some texture after reheating.
Final Thoughts
This One-Pot Chicken and Rice Soup Recipe is my go-to when I want cozy, no-fuss meals that feed the whole family and leave everyone asking for seconds. I love how it’s both humble and satisfying, yet those little finishing touches—like fresh lemon and parsley—lift it above everyday soup. Try it out, tweak it to your taste, and I promise you’ll find yourself coming back to this comforting classic again and again. Happy cooking, friend!
Print
One-Pot Chicken and Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and easy one-pot chicken and rice soup made with bone-in chicken breasts simmered with fresh vegetables and long-grain white rice in a flavorful chicken stock, finished with a touch of lemon juice and fresh parsley.
Ingredients
Chicken and Rice Soup 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, peeled but left whole
- 1 teaspoon salt, plus more to taste
- 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
Instructions
- 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 boiling, reduce heat to maintain a gentle simmer.
- Simmer for about 25 minutes: Skim off any foam that forms on the surface with a spoon. Continue simmering until the rice and vegetables are tender, about 25 minutes. Then, remove the pot from heat.
- Shred the chicken and make the garlic paste: Use a slotted spoon or tongs to remove the chicken and garlic cloves. Transfer chicken to a bowl and shred with two forks, discarding bones. Return shredded chicken to the pot. Smash the cooked garlic cloves into a paste using a fork or knife edge, then stir into the soup.
- Season and serve: Stir the lemon juice into the soup and taste for seasoning. Adjust salt or lemon juice as preferred. Serve hot, garnished with chopped fresh parsley. Leftovers can be refrigerated for up to a week or frozen for up to 3 months.
Notes
- This is the easiest soup ever, ready in under an hour.
- Using bone-in chicken breasts adds rich flavor to the broth.
- Simmering gently prevents overcooking the rice and keeps the chicken tender.
- Fresh lemon juice brightens the soup’s flavors just before serving.
- Leftovers store well in the refrigerator or freezer for convenience.
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
