Cozy Winter Chicken Rice Soup (Printable)

Warming one-pot meal with tender chicken, fluffy rice, and aromatic vegetables for ultimate winter comfort.

# What You Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (about 1 lb)

→ Vegetables & Aromatics

02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 3 carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 garlic cloves, minced

→ Rice

07 - 3/4 cup long-grain white rice, rinsed

→ Broth & Seasoning

08 - 8 cups low-sodium chicken broth
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon dried rosemary
11 - 2 bay leaves
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon black pepper, or to taste

→ Finishing Touches

14 - 2 tablespoons fresh parsley, chopped
15 - Juice of 1/2 lemon, optional

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic, dried thyme, and rosemary. Cook for 1 minute until fragrant.
03 - Add chicken breasts, chicken broth, bay leaves, salt, and black pepper. Bring mixture to a boil over medium-high heat.
04 - Add rinsed rice, reduce heat to a simmer, and cover. Cook for 20 to 25 minutes until chicken is cooked through and rice is tender.
05 - Remove chicken breasts from the pot and shred using two forks. Return shredded meat to the soup.
06 - Discard bay leaves. Stir in fresh parsley and lemon juice if desired. Taste and adjust seasoning as needed.
07 - Ladle into bowls and serve hot.

# Expert Advice:

01 -
  • One pot means minimal cleanup while you're already exhausted from the cold.
  • The rice cooks right in the broth, absorbing every ounce of flavor without extra effort.
  • It feeds a crowd without pretension, and honestly tastes better on day two.
02 -
  • Don't skip rinsing the rice or you'll end up with a starchy, gluey texture instead of distinct, fluffy grains.
  • Shred the chicken while it's still slightly warm—it's easier and the meat absorbs the broth flavor better when it goes right back in.
03 -
  • Toast your dried herbs in the oil for thirty seconds before adding vegetables—this deepens their flavor and makes the soup taste like you've been simmering it for hours instead of minutes.
  • Keep the lemon juice optional on the ingredient list but make it non-negotiable in execution; it's the secret that makes people ask for your recipe.
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