Cozy Winter Chicken and Rice Soup (Print Version)

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

# Directions:

01 - Heat olive oil in a large pot or Dutch oven 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 the mixture becomes fragrant.
03 - Add chicken breasts, chicken broth, bay leaves, salt, and black pepper to the pot. Bring the liquid to a boil over medium-high heat.
04 - Stir in the rinsed rice, reduce heat to a simmer, and cover the pot. Cook for 20 to 25 minutes until the chicken is cooked through and the rice is tender.
05 - Remove chicken breasts from the pot and shred using two forks. Return the shredded meat to the soup.
06 - Discard the bay leaves. Stir in fresh chopped parsley and lemon juice if desired. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle the soup into bowls and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for those nights when you need warmth without the fuss.
  • One pot means less cleanup, which honestly matters when you're already tired and cold.
  • The rice absorbs all those savory flavors so every spoonful tastes intentional, not rushed.
02 -
  • Don't skip rinsing the rice; it removes the starch and keeps your soup from turning cloudy and gluey.
  • If you're ever tempted to add the rice directly without rinsing, resist—I learned this the hard way and spent an hour with a soup that looked more like porridge.
  • Bay leaves add flavor but need to be removed before serving, so don't forget that step or someone will get a mouthful of leaf.
03 -
  • Prep all your vegetables before you start cooking; once you begin, everything moves quickly and you don't want to be frantically chopping while things are burning.
  • Taste and adjust seasoning right at the end, not before—salt intensifies as the soup simmers, and you might not need as much as you think.
  • If you're cooking for someone with dietary restrictions, this soup is naturally gluten-free as long as your broth is certified; it's also dairy-free unless you add cream.
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