This one pot chicken and rice soup is the perfect comfort food for a cold day. This recipe is easy to follow and yields a delicious, hearty soup that will leave you feeling satisfied. First, sauté the onion, garlic, carrots, celery, thyme and bay leaf in a large pot with olive oil. Then, add the chicken broth and water, and bring the liquid to a boil. Add the rice and chicken to the pot, and season with salt and pepper. Cook on medium/low heat until the rice is tender, about 30 minutes. Serve warm and enjoy!
For the shredded chicken, you can use rotisserie chicken or leftover chicken and shred it. To cook the chicken for the soup, bring a pot of water to a boil on the stove and add two chicken breasts, that have been cut into large pieces. Boil the chicken until it is cooked all the way through and there is no pink left. This will take about 7 minutes or so. Drain the water and shred the chicken once it is cooled. I use two forks to shred the chicken.
Leftover turkey also works well in this soup. You can also use wild rice or brown rice, it will just take a little longer to cook. I prefer using white rice because it cooks faster, but either one will work great in this soup. If you want to use brown rice, I would recommend cooking it in advance, so that it is ready to go when you are ready to make the soup.
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One-Pot Chicken & Rice Soup
- Total Time: 40
Description
The perfect soup for a cold day, or if you feel under the weather! It also makes a
great weeknight meal.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, chopped
- 2 celery ribs, cut into 1/2 inch thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock or broth
- 1 cup of water
- 1/2 cup brown rice
- 2 cups shredded cooked chicken (can use rotisserie chicken)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf.
- Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
- Pour in the chicken broth and water and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper.
- Cook on medium/low until the rice is tender, about 30 minutes. Serve warm.
Notes
- For the shredded chicken you can use rotisserie chicken or leftover chicken and shred it.
- To cook the chicken for the soup, bring a pot of water on the stove and add two chicken breast, that have been cut into large pieces. Boil the chicken until it is cooked all the way through and there is no pink left. This will take about 7 minutes or so. Drain the water and shred the chicken once it is cooled. I use 2 forks to shred the chicken. Leftover turkey also works well in this soup.
- You can also use wild rice or brown rice, it will just take a little longer to cook
- Prep Time: 10
Nutrition
- Serving Size: 4
I love one-pot dishes because they are simply the easiest way to eat well if you are in a time crunch! Healthy and nutritious, they can be prepared with minimal fuss and washing up.
Our adapted recipe is a very simple chicken and rice soup recipe that warms the soul on a chilly Winnipeg day! The recipe is quick and easy to whip for weeknight meal. This soup warms you up from the inside out and makes you feel happy, and cozy!
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