Description
This comforting One-Pot Chicken and Rice Soup is an easy, hearty meal made by simmering bone-in chicken breasts with rice, vegetables, and chicken stock, yielding tender chicken and flavorful broth in just 45 minutes. Finished with fresh lemon juice and parsley, it’s a perfect dish for any day of the week.
Ingredients
Units
Scale
Protein
- 2 bone-in chicken breasts, skin removed (1 to 1 1/2 pounds)
Grains
- 1 cup long-grain white rice, like basmati
Vegetables
- 2 celery ribs, diced small
- 2 medium carrots, peeled and diced small
- 1 onion, diced small
- 2 cloves garlic, peeled but left whole
Liquids and Seasonings
- 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 breasts, white rice, diced celery, carrots, onions, whole garlic cloves, salt, and black pepper in a large pot. Pour in the chicken stock and place the pot over high heat to bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer.
- Simmer for about 25 minutes: As the soup simmers, use a spoon to skim off any foam that rises to the surface. Continue simmering for approximately 25 minutes, or until the rice and vegetables are tender. Then remove the pot from heat.
- Shred the chicken and make the garlic paste: Using a slotted spoon or tongs, carefully remove the chicken breasts and garlic cloves from the pot. Transfer the chicken breasts to a bowl and shred the meat using two forks, discarding the bones. Smash the garlic cloves into a paste on a cutting board using a fork or the flat side of a knife. Return the shredded chicken and garlic paste back into the soup.
- Season and serve: Stir in the fresh lemon juice and taste the soup. Adjust seasoning with additional salt or lemon juice as needed to balance flavors. Ladle the soup into bowls and garnish with chopped fresh parsley. Leftovers can be refrigerated for up to one week or frozen for up to three months.
Notes
- This one-pot chicken and rice soup is perfect for an easy, wholesome meal ready in under an hour.
- Use bone-in chicken breasts for maximum flavor and tender texture.
- Adjust salt and lemon juice to your taste for a balanced, bright broth.
- Leftovers store well in the fridge and freezer for future meals.
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
