One-Pot Healthy Chicken Soup (Print Version)

A wholesome blend of chicken, vegetables, and rice simmered in one pot for a comforting meal.

# Components:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup baby spinach or kale, chopped
07 - 1 tablespoon fresh parsley, chopped

→ Grains

08 - 2/3 cup long-grain white rice, rinsed

→ Liquids

09 - 8 cups low-sodium chicken broth

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - 1/2 teaspoon black pepper
14 - 3/4 teaspoon salt
15 - Juice of 1/2 lemon

→ Fats

16 - 1 tablespoon olive oil

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 4 to 5 minutes until softened.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in chicken pieces and cook for 2 to 3 minutes, just until lightly browned.
04 - Add rice, thyme, oregano, bay leaf, salt, and pepper. Pour in chicken broth and bring to a boil.
05 - Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, until rice is tender and chicken is cooked through.
06 - Stir in chopped spinach or kale and cook for 2 to 3 minutes until wilted.
07 - Check seasoning and adjust salt and pepper as needed. Stir in lemon juice and fresh parsley. Remove bay leaf.
08 - Ladle soup into bowls and garnish with additional fresh parsley.

# Expert Advice:

01 -
  • It's genuinely nourishing without requiring you to fuss over multiple pans or complicated techniques.
  • The kind of meal that tastes even better as leftovers, becoming thicker and more flavorful overnight.
  • One pot means less cleanup, which matters more than any cooking blog admits.
02 -
  • Rice continues to absorb liquid even after cooking, so if you're saving leftovers, don't panic when the soup thickens—just add a splash of broth or water when reheating.
  • The quality of your chicken broth matters more than you'd expect; low-sodium lets you control the salt and prevents the soup from tasting one-dimensional.
03 -
  • Cut your chicken pieces smaller than you think they need to be; they'll expand slightly as they cook and distribute throughout the soup more evenly.
  • Never rush the simmering stage by turning up the heat; low and slow keeps everything tender and lets the flavors meld quietly in a way that fast cooking never achieves.
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