Steaming tendrils of fragrant broth curl into the air, carrying a nutty toasted scent that makes your heart sink into comfort—that’s the pull of One-Pot Chicken and Rice Soup. I first tested this classic soup on a drizzly evening, noticing how the rice gently puffed and the chicken thigh pieces released rich buttery smells. By round three, I’d dialed in the cooking times so each grain stayed tender with slight bite, and the shredded chicken remained silky smooth in every spoonful.
Why You’ll Love One-Pot Chicken and Rice Soup
- Comforting warmth in one bowl—no juggling multiple pans
- Rice cooks right in the broth, soaking up every whisper of flavor
- Made with pantry basics and simple aromatics for weeknight ease
- A nod to traditional home cooking, rooted in simple ingredient science
A Little Background
Years ago, I paired this recipe with a chilled night in, scribbling notes about how long to cook the rice so it didn’t turn to mush. That first autumn test revealed that a gentle simmer was key—any higher and the grains would break. Since then, it’s become my go-to when I need a nourishing bowl on the fly.
Key Ingredients for One-Pot Chicken and Rice Soup
- Unsalted butter (3 Tbsp): Builds a rich base; can swap for olive oil if you prefer a lighter finish.
- Carrots & celery (3 carrots, 2 ribs): Diced for a tender-chewy bite; sauté until just translucent, about 8 minutes.
- All-purpose flour (3 Tbsp): Creates a glossy surface and slightly thickens the broth—don’t skip the 2-minute cook.
- Chicken thigh meat (1 lb): Remains silky after shredding; boneless, skinless gives the best texture.
- Long-grain white rice (1½ cups): Absorbs the broth without turning gummy—avoid short grain if possible.
How to Make One-Pot Chicken and Rice Soup
- Melt 3 tablespoons unsalted butter in a large pot over medium heat. Add diced carrots, celery, and onion; reduce heat to medium–low and sauté until softened, about 8 minutes.
- Stir in 2 minced garlic cloves and 2 teaspoons fresh thyme; cook until fragrant, about 1 minute. Mix in 1 teaspoon lemon zest and 3 tablespoons flour, stirring constantly for 2 minutes to eliminate raw flour taste.
- Slowly whisk in 8 cups low-sodium chicken broth until smooth. Add 1 bay leaf, 1 pound chicken thighs, ¾ teaspoon kosher salt, and ¼ teaspoon pepper. Increase heat to medium–high and bring to a gentle boil.
- Stir in 1½ cups long-grain white rice, then lower heat to maintain a gentle simmer. Cover partially and cook, stirring occasionally, until rice is tender and chicken is cooked through, about 25 minutes.
Pro Tips & Troubleshooting
- Test note: I found that stirring the rice once every 10 minutes prevents sticking without breaking grains.
- If broth seems watery, lift the lid for a few minutes to let steam escape and thicken naturally.
- Swap in fresh rosemary or sage in fall for a seasonal herbal note.
- To halve, use 1½ cups broth, ½ pound chicken, and ¾ cup rice; timing stays the same.
Storage & Make-Ahead Guide
Let soup cool slightly at room temperature, no more than 2 hours. Store in airtight containers in the fridge for up to 4 days. For longer holds, freeze up to 3 months—thaw overnight in the fridge. Reheat on the stove over medium, adding a splash of broth if rice absorbs too much liquid. Always reheat to 165°F for food safety.
Serving Suggestions
Garnish with chopped parsley and an extra squeeze of lemon for brightness. Serve with crusty bread slathered in herb butter or alongside a simple arugula salad tossed in vinaigrette. For a creamy twist, stir in a ladle of plain yogurt just before serving.
Frequently Asked Questions
- How do I thicken chicken and rice soup? Simmer uncovered for 5–10 minutes to reduce excess liquid, or whisk in a slurry of 1 tablespoon flour and 2 tablespoons water.
- Can I use brown rice instead of white rice? Yes, but increase the simmering time to about 40 minutes and add a bit more broth to compensate.
- How long does chicken and rice soup last in the fridge? Stored properly, it stays fresh up to 4 days in an airtight container.
- Can I freeze chicken and rice soup? Absolutely, freeze in freezer-safe containers for up to 3 months—rice will absorb more liquid, so stir in extra broth when reheating.
- What can I use instead of chicken broth? Vegetable broth works well for a lighter version, or use homemade stock for deeper flavor.
- How do I reheat chicken and rice soup without overcooking the rice? Warm gently over medium-low heat, stirring occasionally and adding a splash of broth to loosen the grains.
Final Thoughts
I love settling in with a bowl of One-Pot Chicken and Rice Soup when the air turns crisp. The way the lemon juice brightens each spoonful makes it my personal favorite. Give it a whirl, tweak the herbs to your mood, and let me know how your bowl turns out!
More Recipes You’ll Love
- Slow Cooker Chicken and Rice – a hands-off version that uses the same comforting ingredients for set-and-forget cooking
- Instant Pot Chicken Noodle Soup – swap in noodles for rice and get a similarly hearty broth in a fraction of the time
- One-Pot Mac and Cheese – another creamy, one-pot favorite that keeps cleanup as easy as the cooking
- Pressure Cooker Chicken Soup – a lighter, clear-broth alternative ready almost as quickly as our rice-packed version
One-Pot Chicken and Rice Soup
Ingredients
Method
- Melt the butter in a large pot over medium heat. Add the carrots, celery, and onion; season with salt and pepper. Reduce heat to medium–low and sauté until softened, about 8 minutes.
- Stir in the garlic, thyme, and lemon zest; cook until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring constantly, for 2 minutes.
- Slowly whisk in the chicken broth until the mixture is smooth. Add the bay leaf, chicken, salt, and pepper. Increase heat to medium–high and bring to a gentle boil.
- Stir in the rice, lower the heat to maintain a gentle simmer, and partially cover. Cook until the rice is tender and the chicken is cooked through, about 25 minutes, stirring occasionally.
- Remove and discard the bay leaf. Stir in the lemon juice and parsley. Taste and adjust seasoning before serving.