Cozy Winter Chicken Rice Soup (Printable)

Warming one-pot meal with tender chicken, fluffy rice, and aromatic vegetables for ultimate comfort on chilly nights.

# What You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (about 1 pound)

→ Vegetables and Aromatics

02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 3 carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 garlic cloves, minced

→ Rice

07 - 3/4 cup long-grain white rice, rinsed

→ Broth and Seasoning

08 - 8 cups low-sodium chicken broth
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon dried rosemary
11 - 2 bay leaves
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon black pepper, or to taste

→ Finishing Touches

14 - 2 tablespoons fresh parsley, chopped
15 - Juice of 1/2 lemon, optional

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
03 - Add chicken breasts, chicken broth, bay leaves, salt, and black pepper to the pot. Bring to a boil over medium-high heat.
04 - Add rinsed rice, reduce heat to low, cover with a lid, and simmer for 20 to 25 minutes until chicken is cooked through and rice is tender.
05 - Remove chicken breasts from the pot using tongs. Shred the meat using two forks and return the shredded chicken to the soup.
06 - Remove and discard bay leaves. Stir in fresh parsley and lemon juice if using. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into bowls and serve hot.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so cleanup is as easy as the meal itself.
  • The rice soaks up all the savory broth and becomes tender little pillows of flavor.
  • Shredded chicken falls apart so gently it practically melts on your tongue.
  • You can walk away while it simmers and come back to something that tastes like you worked all day.
02 -
  • Don't skip rinsing the rice or your soup will turn gummy and cloudy instead of clean and light.
  • Pull the chicken out as soon as it's cooked through, overcooked chicken gets rubbery and dry even in broth.
  • Taste before serving because every broth is different and you might need more salt than you think.
03 -
  • Use a Dutch oven if you have one, the heavy bottom distributes heat evenly and prevents scorching.
  • Let the soup rest for five minutes off the heat before serving, the flavors settle and deepen.
  • If you're doubling the recipe, don't double the rice or it'll soak up too much broth, add it gradually instead.
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