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One-Pot Chicken and Rice Soup Recipe

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4.4 from 2 reviews

A comforting and easy one-pot chicken and rice soup featuring tender shredded chicken, aromatic vegetables, and a bright hint of lemon. This homemade soup is perfect for a nourishing weeknight meal and can be customized with additional vegetables.

Ingredients

Chicken and Stock

  • 2 bone-in chicken breasts, skin removed (1 to 1 1/2 pounds)
  • 2 quarts unsalted or low-sodium chicken stock

Vegetables and Aromatics

  • 1 cup long-grain white rice, like basmati
  • 2 ribs celery, diced small
  • 2 medium carrots, peeled and diced small
  • 1 onion, diced small
  • 2 cloves garlic, peeled but left whole

Seasonings

  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper
  • Juice of 1/2 lemon (about 3 tablespoons)
  • Chopped fresh parsley, for serving

Instructions

  1. Assemble the soup and bring to a simmer: Combine the chicken breasts, white rice, celery, carrots, onion, whole garlic cloves, salt, and pepper in a large pot. Pour in the chicken stock and bring everything to a boil over high heat.
  2. Simmer the soup: Once boiling, reduce heat to maintain a gentle simmer. Skim off any foam that forms on the surface with a spoon. Continue cooking for about 25 minutes, until the rice is tender and vegetables are cooked through. Remove the pot from heat.
  3. Shred the chicken and prepare garlic paste: Use a slotted spoon or tongs to remove chicken breasts and garlic cloves from the pot. Shred the chicken meat with two forks, discarding the bones. Smash the garlic cloves into a paste using the flat of a knife or a fork. Return shredded chicken and garlic paste to the soup pot, stirring to combine.
  4. Season and serve: Stir in lemon juice and taste the soup. Adjust the salt or lemon juice as necessary to balance the flavor. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm.

Notes

  • Skip the salt if you are using salted chicken stock or broth to avoid over-salting.
  • You can customize the soup by adding other vegetables such as fennel or butternut squash cubes for extra flavor and texture.
  • Leftovers store well in the refrigerator for up to one week or freeze for up to three months.
  • Taste the soup before serving to ensure proper seasoning, especially after adding lemon juice.

Find it online: https://cookedbygrace.com/one-pot-chicken-and-rice-soup-recipe/