One-Pot Chicken and Rice Soup Recipe

One-Pot Chicken and Rice Soup Recipe

How To Make One-Pot Chicken and Rice Soup

In just one pot, you can easily enjoy a flavorful chicken and rice soup, made with juicy chicken, vegetables, and rice simmered together into a hearty soup.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 2chicken breasts,(1 to 1½ lbs) bone-in, skin removed
  • 1cupwhite rice,long-grain, like basmati
  • 2ribscelery,diced small
  • 2medium carrots,peeled, diced small
  • 1onion,diced small
  • 2clovesgarlic,peeled but left whole
  • 1tspsalt,plus more to taste
  • ½tspground black pepper
  • 8cupschicken stock,unsalted or low sodium
  • 3tbsplemon juice,(about ½ lemon)
  • fresh parsley,chopped, for serving


  1. Combine the chicken, white rice, celery, carrots, onions, garlic, salt, and pepper in a large pot.

  2. Add the chicken stock and bring to a boil over high heat.

  3. Once the soup is boiling, reduce the heat to keep the soup at a gentle simmer.

  4. As the soup simmers, skim off any foam that collects on the surface with a spoon.

  5. Continue to simmer for about 25 minutes until the rice and vegetables are tender.

  6. Remove the soup from heat.

  7. Remove the chicken and garlic cloves using a slotted spoon or tongs.

  8. Transfer the chicken breasts to a bowl and shred with two forks. Discard the bones.

  9. Return the shredded chicken to the pot.

  10. Smash the garlic cloves into a paste against a cutting board using a fork or the flat of a knife.

  11. Stir the paste back into the soup.

  12. Stir the lemon juice into the soup, and taste. The soup should taste rich, barely salty, and with just a hint of lemon.

  13. Add more salt or lemon juice as needed until it tastes good to preference.

  14. Divide among bowls and sprinkle with some parsley for serving.

Recipe Notes

  • Skip the salt f using salted stock or broth. Taste the soup at the end and add more salt if needed. This recipe calls for a classic mirepoix of carrots, onions, and celery for the vegetable base, but this recipe can be made on your own by adding different vegetables, like fennel or cubes of butternut squash.
  • Leftovers will keep for about 1 week refrigerated, or up to 3 months frozen.


  • Calories: 267.09kcal
  • Fat: 7.16g
  • Saturated Fat: 1.99g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 3.12g
  • Polyunsaturated Fat: 1.44g
  • Carbohydrates: 31.99g
  • Fiber: 1.04g
  • Sugar: 5.49g
  • Protein: 17.30g
  • Cholesterol: 35.04mg
  • Sodium: 682.89mg
  • Calcium: 34.24mg
  • Potassium: 496.87mg
  • Iron: 1.37mg
  • Vitamin A: 157.41µg
  • Vitamin C: 10.03mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!