Cozy Winter Chicken and Rice (Printable)

Hearty one-pot meal with tender chicken, fluffy rice, and vegetables ready in under an hour.

# 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

# How-To:

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 and fragrant.
02 - Stir in minced garlic, dried thyme, and dried rosemary. Cook for 1 minute, stirring constantly, until the spices release their aromas.
03 - Add chicken breasts, chicken broth, bay leaves, salt, and black pepper to the pot. Bring the mixture to a boil over medium-high heat.
04 - Add rinsed rice, reduce heat to a gentle simmer, and cover the pot. Cook for 20 to 25 minutes until chicken is fully cooked through and rice is tender.
05 - Remove chicken breasts from the pot using tongs or a slotted spoon. Using two forks, shred the cooked chicken into bite-sized pieces and return to the soup.
06 - Discard bay leaves. Stir in fresh chopped parsley and lemon juice if desired. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into individual bowls and serve immediately while hot.

# Expert Advice:

01 -
  • The rice absorbs all those savory flavors while cooking directly in the broth, creating tender little pockets of flavor that burst with each spoonful.
  • Everything comes together in just one pot, meaning you can enjoy that book by the window while dinner practically makes itself.
02 -
  • Adding the rice uncooked directly to the broth creates a much more flavorful result than cooking it separately, but watch carefully as it will continue absorbing liquid even after the heat is off.
  • If youre making this ahead, consider undercooking the rice slightly or storing it separately from the broth until reheating to prevent it from becoming too soft.
03 -
  • If youre sensitive to texture, puree a cup of the finished soup and stir it back in for a slightly thicker, more velvety broth without adding any cream or thickeners.
  • Invest in better-than-average chicken broth for this recipe, as its the dominant flavor, or save chicken bones in the freezer to make your own rich stock when you have time.
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