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One-Pot Chicken and Rice Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Simplify dinner with this quick and delicious One-Pot Chicken and Rice Soup recipe. Just combine bone-in chicken, rice, and veggies in a pot, simmer, and enjoy in under an hour!
Ingredients:
  • 2 bone-in chicken breasts, skin removed (1 to 1 1/2 pounds)
  • 1 cup long-grain white rice, like basmati
  • 2 celery ribs, diced small
  • 2 medium carrots, peeled and diced small
  • 1 onion, diced small
  • 2 cloves garlic, peeled but left whole
  • 1 teaspoon salt, plus more to taste (see Recipe Note)
  • 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:
  • Make the soup: In a large pot, combine chicken, white rice, celery, carrots, onions, garlic, salt, pepper, and chicken stock. Bring to a boil over high heat, then reduce to a gentle simmer.
  • Simmer for 25 minutes, skimming off any foam that collects on the surface with a spoon. Cook until the rice and vegetables are tender. Remove from heat.
  • Shred the chicken and make the garlic paste: Remove the chicken and garlic cloves from the pot. Shred the chicken using two forks in a bowl. Discard the bones. Smash the garlic cloves into a paste on a cutting board with a fork or the flat side of a knife. Stir the garlic paste back into the soup.
  • Enhance flavor and present: Combine the lemon juice with the soup, adjusting as necessary for richness, slight saltiness, and a subtle lemon essence. Pour into bowls, garnish with parsley, and serve. Leftovers can be refrigerated for up to a week or frozen for up to 3 months. Enjoy comforting Chicken Noodle Soup, perfect for when you need a pick-me-up!

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