One-Pot Healthy Chicken Soup (Print out)

Tender chicken, vegetables, and rice combined in a wholesome, comforting simmered dish.

# What You'll 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 (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

# How to Make It:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté 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. The chicken will finish cooking in the broth.
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 to 3 minutes until wilted.
07 - Check seasoning and adjust salt and pepper as needed. Stir in lemon juice and fresh parsley.
08 - Discard bay leaf. Ladle into bowls and serve hot, garnished with additional fresh parsley if desired.

# Expert Advice:

01 -
  • It's the kind of soup that tastes like someone spent hours on it, when really you've only invested fifty minutes.
  • Everything happens in one pot, which means less cleanup and more time actually enjoying the meal.
  • The rice soaks up the savory broth, creating a texture that's both light and deeply satisfying.
02 -
  • Don't skip rinsing the rice—it's the difference between silky broth and cloudy, starchy water.
  • If you add the spinach too early, it disappears into nothing; wait until the very end when it'll stay vibrant and recognizable.
03 -
  • Cut your chicken pieces smaller than you think you need them—they shrink slightly as they cook and smaller pieces cook more evenly.
  • The lemon juice at the end isn't optional; it wakes up all the flavors and makes the soup taste fresher and brighter than it would without it.
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