One-Pot Chicken and Rice Soup
A comforting soup of tender chicken, long-grain rice, and aromatic vegetables simmered together in one pot for an easy weeknight meal.
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.
Notes
Testing note: Rinsing the rice until the water runs clear results in a cleaner, less starchy broth.
Testing note: Letting the browned chicken rest on a warm plate while the vegetables cook helps prevent overcooking.
Testing note: Freezing the soup in 2-cup portions ensures even reheating and preserves texture.
Nutrition
Serving: 1servingCalories: 360kcalCarbohydrates: 35g
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