Cozy Winter Chicken and Rice Soup (Printer View)

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

# Components:

→ Poultry

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

→ Vegetables & 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 & 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

# Method:

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 rosemary. Cook for 1 minute until fragrant.
03 - Add chicken breasts, chicken broth, bay leaves, salt, and black pepper. Bring mixture to a boil over medium-high heat.
04 - Add rinsed rice, reduce heat to a simmer, and cover with lid. Cook for 20 to 25 minutes until chicken is cooked through and rice is tender.
05 - Remove chicken breasts from the pot using tongs. Shred meat with two forks and return to the soup.
06 - Discard bay leaves. Stir in fresh parsley and lemon juice if using. Adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into bowls and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour and actually tastes like you fussed over it all day.
  • The rice absorbs all that savory broth flavor so every spoonful feels intentional and complete.
  • You can make it with whatever vegetables are hanging around your fridge without changing a thing.
02 -
  • Rinsing the rice matters more than you'd think—skip it and you'll end up with murky, starchy soup instead of clear, clean broth.
  • Don't skip the initial sauté of vegetables, even though you might be tempted to throw everything in at once; those five minutes unlock flavors that make the whole pot taste deeper and more intentional.
03 -
  • If your chicken breasts are thick, pound them out to an even thickness before cooking so they finish at exactly the same time as your rice.
  • Buy whole bay leaves instead of crushed—they're easier to spot and remove, and the flavor stays cleaner and more defined.
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