One-Pot Chicken and Rice Soup! Throw bone-in chicken, rice, and vegetables together in a pot and simmer until they're done. It's the easiest soup ever, ready in under an hour.

Photography Credit: Aaron Hutcherson

Featured in 12 Easy Recipes for New Cooks

This easy one-pot chicken and rice soup definitely deserves to be in your collection. It’s just the thing for warming you up on a cold night, or providing comfort when you’re feeling under the weather.

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 1-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.

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