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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

One-Pot Chicken and Rice Soup

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 mins
Cook Time20 mins
Total Time30 mins
Course: Main, Soup
Cuisine: American
Keyword: Chicken and Rice Soup, Chicken Soup
Servings: 6 servings
Calories: 253kcal


  • 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


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


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.


Calories: 253kcal | 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