One-Pot Chicken and Rice Soup
A comforting, all-in-one soup where rice simmers right in a savory chicken broth with tender pieces of chicken and aromatic vegetables.
Ingredients
Sauté Base
- 3 Tbsp unsalted butter (45 grams)
- 3 whole carrots peeled and diced (about 1½ cups)
- 2 ribs celery diced (about 1 cup)
- 1 small yellow onion diced (about 1 cup)
- 2 cloves garlic minced
- 3 Tbsp all-purpose flour
- 1 tsp finely grated lemon zest
- 2 tsp fresh thyme leaves chopped
- kosher salt to taste
- freshly ground black pepper to taste
Soup
- 8 cups low-sodium chicken broth (about 64 ounces)
- 1 leaf bay leaf
- 1.5 cups long-grain white rice
- 1 lb boneless skinless chicken thighs cut into bite-size pieces
To Finish
- 1 whole lemon juiced (about 2 tablespoons)
- 2 Tbsp fresh parsley chopped
Instructions
Sauté Vegetables
- 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.
Build the Soup
- 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.
Cook Rice & Finish
- 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.
Notes
In my third test, I found that a gentle stir every 10 minutes kept the rice grains intact without sticking to the pot.
After my second trial, I discovered lifting the lid for a few minutes helps the broth reduce naturally when it felt too thin.
When I used fresh thyme from my garden in fall, it added a subtle earthy warmth that elevated the soup.