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One-Pot Chicken and Rice Soup

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 363
Ingredients Method Notes

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

Method
 

Sauté Vegetables
  1. 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
  1. 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.
  2. 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
  1. 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.
  2. 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.