One-Pot Healthy Chicken Soup (Printable)

Tender chicken and vegetables simmered with rice for a wholesome, comforting dish that's easy to prepare.

# What You Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup baby spinach or kale, chopped
07 - 1 tablespoon fresh parsley, chopped

→ Grains

08 - 2/3 cup long-grain white rice, rinsed

→ Liquids

09 - 8 cups low-sodium chicken broth

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - 1/2 teaspoon black pepper
14 - 3/4 teaspoon salt
15 - 1/2 lemon, juiced

→ Fats

16 - 1 tablespoon olive oil

# Step-by-Step:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 4 to 5 minutes until softened.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in chicken pieces and cook for 2 to 3 minutes until lightly browned on exterior.
04 - Add rice, thyme, oregano, bay leaf, salt, and pepper. Pour in chicken broth and bring to a rolling boil.
05 - Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until rice is tender and chicken is fully cooked.
06 - Stir in spinach or kale and cook for 2 to 3 minutes until wilted.
07 - Adjust seasoning with additional salt and pepper as needed. Stir in lemon juice and fresh parsley.
08 - Remove bay leaf and ladle into bowls. Garnish with additional parsley.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so cleanup is genuinely minimal—which matters when you're already tired.
  • The rice absorbs all the broth's flavor while the chicken stays tender, creating a naturally cohesive dish that feels more intentional than it actually is.
  • It's flexible enough to swap vegetables based on what's in your crisper drawer without ruining anything.
02 -
  • Don't skip rinsing the rice—it prevents the soup from becoming cloudy and makes the individual grains taste better.
  • The soup thickens significantly as it cools because the rice continues absorbing broth, so when you reheat leftovers, add extra broth or water a quarter cup at a time until it reaches the consistency you want.
03 -
  • Use chicken broth you actually like to taste on its own—it's the main ingredient, and good broth makes the entire soup sing without extra effort.
  • If your broth is salty, reduce the added salt to 1/2 teaspoon and taste before adding more, since salt intensifies as the soup simmers.
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