Go Back

30-Minute One-Pot Chicken & Rice Soup

Bite-size chicken breast pieces seared golden, vegetables softened in the same pot, and instant rice simmered right in the broth with lemon and parsley — classic chicken rice soup in 30 minutes, about 32g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lb boneless, skinless chicken breasts cut into 3/4-inch pieces
  • 1 1/2 tsp kosher salt divided, plus more to taste
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium yellow onion diced
  • 3 medium carrots peeled and sliced into 1/4-inch rounds
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 1 tsp dried thyme or 2 teaspoons fresh thyme leaves
  • 6 cups low-sodium chicken broth
  • 3/4 cup instant white rice uncooked
  • 1 bay leaf
  • 2 tbsp fresh lemon juice about 1 lemon
  • 1/4 cup chopped fresh parsley
  • Crusty bread for serving

Equipment

  • Large Dutch oven or heavy pot (5-quart or larger)
  • Wooden spoon or spatula

Method
 

  1. Pat the chicken pieces dry and season with 1 teaspoon salt and the pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer and sear 4–5 minutes, turning once, until golden on the outside — it will not be cooked through. Transfer to a plate.
  2. Reduce the heat to medium and melt the butter in the same pot. Add the onion, carrots, and celery with the remaining 1/2 teaspoon salt. Cook 5 minutes, stirring occasionally, until softened. Stir in the garlic and thyme; cook 1 minute more, until fragrant.
  3. Pour in the chicken broth, scraping up the browned bits from the bottom of the pot. Stir in the instant rice and add the bay leaf. Bring to a lively boil.
  4. Return the chicken (and any accumulated juices) to the pot. Reduce the heat to a gentle simmer, cover, and cook 8 minutes, until the rice is tender and the chicken pieces reach 165°F internally.
  5. Remove the pot from the heat. Fish out and discard the bay leaf. Stir in the lemon juice and taste; add more salt and pepper as needed.
  6. Stir in the fresh parsley and ladle into bowls. Serve with crusty bread for dunking.

Notes

Food safety: chicken must reach 165°F internally — check the thickest piece with an instant-read thermometer. Instant rice is the 30-minute enabler; long-grain rice needs ~40 minutes. Leftovers 4 days refrigerated / 3 months frozen (rice softens on thawing). Protein ~32g/serving estimated from USDA FoodData Central; not lab-tested.