One-Pot Healthy Chicken Soup (Print)

Comforting blend of chicken, vegetables, and rice simmered together in one pot for a wholesome dish.

# Components:

→ 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 (optional)
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 - Juice of 1/2 lemon (optional)

→ Fats

16 - 1 tablespoon olive oil

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 4-5 minutes until softened.
02 - Add garlic and sauté for 1 minute until fragrant.
03 - Stir in chicken pieces and cook for 2-3 minutes, just until lightly browned.
04 - Add rice, thyme, oregano, bay leaf, salt, and pepper. Pour in the chicken broth and bring to a boil.
05 - Reduce heat to a simmer. Cover and cook for 20 minutes, stirring occasionally, until rice is tender and chicken is cooked through.
06 - Stir in chopped spinach or kale and cook for 2-3 minutes until wilted.
07 - Check seasoning and add more salt or pepper if needed. Stir in lemon juice and parsley. Discard bay leaf.
08 - Serve hot, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • One-pot wonder that minimizes cleanup while maximizing flavor
  • Ready in just 50 minutes from start to finish
  • Naturally gluten-free and dairy-free, making it suitable for many dietary needs
  • Packed with protein, vegetables, and wholesome grains for a balanced meal
  • Perfect for meal prep and tastes even better the next day
  • Easily customizable with your favorite vegetables or greens
02 -
  • Use a large pot or Dutch oven to give all the ingredients room to simmer evenly
  • Don't skip rinsing the rice—it prevents the soup from becoming gummy
  • Taste and adjust seasoning at the end; the broth reduces slightly as it cooks
  • For deeper flavor, brown the chicken pieces a bit more before adding the broth
  • Store leftovers in an airtight container in the refrigerator for up to 4 days
  • Freeze portions without the greens for up to 3 months; add fresh spinach or kale when reheating
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