When autumn settles in and the air carries a hint of frost, there’s nothing quite like a bowl of One-Pot Chicken and Rice Soup to wrap your hands around. I’ve stirred this pot countless times, tuning each element—rinsing the rice first (testing note: I found that rinsing until the water runs clear gave a cleaner broth), adjusting the herbs, and even timing the browning of the chicken to build that nutty toasted scent. With each trial, I uncovered little layers of comfort hidden in the gentle simmer.
Why You’ll Love One-Pot Chicken and Rice Soup
- Bursting with tender chicken and silky rice all mingling in one vessel
- Fragrant steam releases a nutty, toasted scent as it simmers
- Simple pantry staples come together in under an hour
- A dish with roots in homestyle kitchens around the globe
A Little Background
My grandmother used a clay pot, but over multiple tests I switched to a heavy-bottomed Dutch oven, discovering that the even heat distribution kept my chicken thighs tender with slight bite. It’s a soup that can trace its lineage back to simple peasant meals, yet each version feels right for chilly evenings.
Key Ingredients for One-Pot Chicken and Rice Soup
- Chicken Thighs: bone-in, skin-on for maximum flavor (substitute boneless if preferred)
- Long-Grain White Rice: rinsed to remove excess starch for clarity
- Chicken Broth: low-sodium keeps saltiness in check
- Mirepoix (Onion, Carrot, Celery): aromatic base, diced uniformly for even cook
- Herbs & Spices: dried oregano, thyme, and a touch of tomato paste for depth
- Baby Spinach: optional wilt for added color and vitamins
How to Make One-Pot Chicken and Rice Soup
- Heat 2 tablespoons extra-virgin olive oil in a large pot over medium-high. Sprinkle 3 bone-in, skin-on chicken thighs with salt and pepper, then sauté until golden brown on both sides, about 6–7 minutes. The gentle sizzling will fill the kitchen with a rich buttery smell.
- Transfer chicken to a plate. Add 1 medium diced yellow onion, 3 sliced celery ribs, and 3 sliced carrots; cook until softened, 5–6 minutes, stirring occasionally. Add 3 minced garlic cloves, 1½ teaspoons dried oregano, 1 teaspoon dried thyme, 1 tablespoon tomato paste, and ¼ teaspoon crushed red pepper flakes; cook until fragrant, about 1 minute.
- Pour in 6 cups low-sodium chicken broth and stir in 1 cup rinsed long-grain white rice. Bring to a gentle simmer, then lower heat, cover, and cook until rice is tender, about 18–20 minutes. You’ll notice soft bubbling around the sides.
- Return chicken thighs to the pot; simmer until warmed through, about 2 minutes. Stir in 2 cups baby spinach leaves until wilted, about 1 minute. Season with salt and pepper to taste, then sprinkle with 2 tablespoons chopped fresh parsley before serving.
Pro Tips & Troubleshooting
- Testing discovery: letting chicken rest on a warm platter while veggies cook helps maintain temperature without overcooking.
- If rice cooks but the liquid remains murky, make sure it was rinsed thoroughly and skim off excess fat for clarity.
- Add a squeeze of lemon juice or a dash of smoked paprika for a seasonal twist.
- To double the batch, increase rice by ½ cup and broth by 3 cups; cooking time remains essentially the same.
Storage & Make-Ahead Guide
Allow soup to cool to room temperature for no more than 2 hours. Store in airtight containers in the fridge for up to 4 days, or freeze portions in freezer-safe containers for up to 3 months. Reheat gently over low heat, stirring occasionally, until warmed through (internal temperature should reach 165°F). Testing note: dividing into 2-cup portions freezes more evenly and reheats faster.
Serving Suggestions
Serve with crusty bread to sop up the broth, a dollop of plain yogurt for creaminess, or chili oil drizzled over the top for a subtle kick. A simple green salad on the side balances the meal.
Frequently Asked Questions
- How do I make One-Pot Chicken and Rice Soup gluten-free? Use a certified gluten-free chicken broth and verify that your tomato paste and spices contain no gluten-containing additives.
- Can I substitute brown rice in this soup? Yes, but increase simmer time to 40–45 minutes and add extra broth if needed, as brown rice absorbs more liquid.
- How should I store leftover chicken and rice soup? Cool within two hours, then refrigerate in sealed containers for up to 4 days. For longer storage, freeze in portions for up to 3 months.
- Can I freeze One-Pot Chicken and Rice Soup? Absolutely. Freeze in airtight containers, leaving space for expansion. Thaw overnight in the fridge before reheating to 165°F.
- What’s the best way to reheat chicken and rice soup without losing texture? Gently warm over low heat, adding a splash of broth if it’s too thick. Stir occasionally to separate the grains.
- What can I add to enhance the flavor of chicken and rice soup? Stir in grated Parmesan, chopped green onions, or a drizzle of flavored oil just before serving for extra depth.
Final Thoughts
My go-to One-Pot Chicken and Rice Soup always feels like a warm hug after a crisp day outdoors. I love piling on extra parsley and pairing it with garlic toast. Let me know how your batch turns out—share your twists and photos in the comments!
More Recipes You’ll Love
- Smothered Chicken and Rice – cozy one-pot comfort with a creamy gravy that echoes the heartiness of the soup
- Slow-Cooker Lemon Herb Chicken and Rice – a hands-off method delivering tender chicken and fluffy rice
- Pineapple Chicken and Rice – a bright tropical twist to lift chilly-season dinners
- Chicken Scampi with Garlic Parmesan Rice – garlic-rich rice and seared chicken add a zesty contrast to a soothing bowl
One-Pot Chicken and Rice Soup
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds chicken thighs boneless skinless, cut into 1-inch pieces
- 1 onion diced (about 1 cup)
- 2 carrots peeled and sliced into 1/4-inch rounds (about 1 cup)
- 2 celery ribs sliced into 1/4-inch rounds (about 1 cup)
- kosher salt and freshly ground black pepper to taste
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 1 cup long-grain white rice rinsed well
- 8 cups low-sodium chicken broth
- 2 cups baby spinach leaves
- 2 tablespoons fresh parsley leaves chopped
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Add chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5 minutes.
- Transfer chicken to a plate. Add onion, carrots, and celery to the pot; cook, stirring occasionally, until vegetables soften, 4–5 minutes.
- Stir in garlic, thyme, oregano, red pepper flakes, and tomato paste; cook until fragrant, about 1 minute.
- Add rice and chicken broth; bring to a gentle simmer. Cover, reduce heat to low, and cook until rice is tender, about 18 minutes.
- Return chicken to the pot and simmer until heated through, about 2 minutes.
- Stir in spinach until wilted, then sprinkle parsley over the top and serve.