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Simple Chicken and Rice Soup Recipe | Easy One-Pot Comfort Food
Sophia Ramirez

Simple One-Pot Chicken and Rice Soup

This restorative and soul-soothing chicken and rice soup is the ultimate comfort food. By using tender chicken thighs and fragrant jasmine rice, this one-pot recipe creates a naturally velvety broth without any need for heavy thickeners. It is packed with lean protein and aromatic mirepoix, making it an ideal meal for recovery, sustained energy, or simply warming up on a cold day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 8 cups chicken broth (halal)
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • 1.5 lbs boneless skinless chicken thighs
  • 1 cup jasmine rice, rinsed

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat.
  2. Add onion, celery, and carrots; sauté for 6-8 minutes until softened.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Pour in chicken broth, Italian seasoning, salt, and pepper; bring to a simmer.
  5. Add chicken thighs, cover, and simmer for 15 minutes or until internal temperature reaches 165°F.
  6. Remove chicken from the pot and shred into bite-sized pieces.
  7. Add rinsed jasmine rice to the simmering broth; cover and cook for 15-18 minutes until tender.
  8. Return shredded chicken to the pot, stir to combine, and serve warm.

Notes

Ensure chicken is cooked through before shredding. You can add a squeeze of fresh lemon juice or a handful of fresh parsley before serving for extra brightness. Store leftovers in an airtight container in the refrigerator for up to 3 days.