The best part? You literally throw all the ingredients in the pot and let them simmer in the stock until the soup is done. No sautéing or browning. So easy.
Video: How to Make One-Pot Chicken and Rice Soup
Use Bone-In Chicken Breasts
For this recipe, I call for bone-in chicken breasts, which add more flavor than boneless, but without the skin. To prep, just pull away the skin and discard. If you prefer, boneless skinless chicken breasts or thighs can be substituted, but your soup will be less rich and flavorful.
The Best Stock for Chicken and Rice Soup
I prefer to use unsalted stocks in my cooking so that I can control how much salt I add. Homemade stock is best if you have it, of course, but also look for low-sodium or sodium-free stocks and broths at the grocery store. If you end up using regular, salted stock, then omit the salt added at the beginning of the recipe, and add to taste at the end of cooking instead. This soup is finished with a swirl of garlic paste and some lemon juice to add a hint of brightness. Enjoy!
How to Store or Freeze This Soup
Leftovers will keep for about a week refrigerated, or up to 3 months frozen. To freeze, let the soup cool completely, then transfer to freezer containers or bags. Thaw overnight in the fridge, or warm the frozen soup in a saucepan over low heat on the stove top.
More Ways to Make Chicken Soup
How to Make Chicken Soup in the Pressure Cooker Homemade Chicken Noodle Soup Quick Chicken Pho Rotisserie Chicken Noodle Soup Chicken Soup with Ginger and Shiitake Mushrooms
This recipe calls for a classic mirepoix of carrots, onions, and celery for the vegetable base, but you can make this recipe your own by adding different vegetables, like fennel or cubes of butternut squash. Once the soup is boiling, reduce the heat to keep the soup at a gentle simmer. Smash the garlic cloves into a paste against a cutting board using a fork or the flat of your knife. Stir the paste back into the soup. Divide among bowls and sprinkle with some parsley for serving. Leftovers will keep for about a week refrigerated, or up to 3 months frozen. Chicken Noodle Soup here on Simply Recipes, also great for when you are under the weather!
