The One-Pot Chicken and Rice Soup That Makes Any Night Feel Like Home
Cold front or not, this no-fuss weeknight recipe delivers instant warmth and hearty satisfaction.
When the day calls for something warm, simple, and a little homey, this chicken and rice soup delivers. It is light but filling, ideal for a family lunch. Protein from the chicken, comfort from the rice, a quiet boost from the veggies. It shines on chilly afternoons, and its easygoing vibe still works in summer.
What you need
- Chicken breast or fillet - 300 g
- Long-grain rice - 80 g
- Potatoes - 2 medium (about 200 g total)
- Carrot - 1 (about 100 g)
- Yellow onion - 1 medium
- Vegetable oil - 2 tbsp
- Bay leaf - 1
- Black peppercorns - 3 to 4
- Salt - to taste
- Fresh dill or parsley - a few sprigs
- Water - 1.5 liters
How to make it
1. Start with the broth. Rinse the chicken and drop it into a pot with cold water. Bring it to a boil, skim off the foam, lower the heat, and gently cook for 15 to 20 minutes until the meat is done. Lift the chicken out, let it cool slightly, then cut it into small pieces.
2. While the chicken simmers, handle the vegetables. Finely chop the onion and coarsely grate the carrot. Soften both in the vegetable oil over medium heat until they turn tender with a light golden edge. This step gives the soup that cozy, savory depth. Peel the potatoes and cut them into medium cubes.
3. Back to the pot: in the boiling broth, add the well-rinsed rice and the potato cubes. Cook over a moderate simmer for 10 to 12 minutes, until both are tender.
4. Stir in the sauteed vegetables, the chopped chicken, the bay leaf, and the peppercorns. Salt to taste and give it another 5 minutes on the heat.
5. Turn off the burner and let the soup sit, covered, for 5 to 10 minutes so the flavors come together. Finish with a shower of finely chopped dill or parsley.
Serve steaming hot. A slice of fresh bread on the side feels right. Homemade hand pies if you are feeling extra.