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Close-up overhead view of two bowls of One-Pot Chicken and Rice Soup on a beige background.
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5 from 1 vote

Chicken and Rice Soup (Easy One-Pot Recipe!)

This One-Pot Chicken and Rice Soup recipe is ideal for sick days and colder weather. A hearty soup that eats like a meal and is naturally gluten-free.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main, Soup
Cuisine: American
Keyword: Chicken and Rice Soup
Servings: 6 servings
Calories: 253calories
Author: Alia Kay

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1/2 cup uncooked white rice
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 2 cups chopped cooked chicken
  • 1/2 cup frozen peas
  • Salt and pepper, to taste
US Customary - Metric

Instructions

  • Heat the olive oil in large pot set over medium heat. Add the onion and carrots and cook for 4-5 minutes or until softened.
  • Add the garlic and cook for 1 minute until fragrant.
  • Stir in the broth, water, rice, bay leaf, and thyme. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 10 minutes, or until rice is cooked.
  • Stir in the chicken and peas. Simmer, uncovered, for 5 minutes until heated through.
  • Remove the bay leaf. Season with salt and pepper, to taste. Serve warm.

Notes

  1. For the chicken in this recipe, you can use rotisserie or any leftover cooked chicken. Alternatively, you can cook and dice two small chicken breasts, which would yield about two cups of meat.
  2. Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.

Nutrition

Calories: 253calories | Carbohydrates: 20g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 99mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3530IU | Vitamin C: 7.7mg | Calcium: 32mg | Iron: 1.4mg