One-Pot Healthy Chicken Rice (Printer version)

Comforting chicken, vegetables, and rice simmered together for a hearty, wholesome meal.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (approximately 14 oz), cut into bite-sized pieces

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup baby spinach or kale, chopped (optional)
07 - 1 tablespoon fresh parsley, chopped (plus more for garnish)

→ Grains

08 - 2/3 cup long-grain white rice, rinsed

→ Liquids

09 - 8 cups low-sodium chicken broth

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - 1/2 teaspoon black pepper
14 - 3/4 teaspoon salt, or to taste
15 - Juice of 1/2 lemon (optional, for brightness)

→ Fats

16 - 1 tablespoon olive oil

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 4 to 5 minutes until softened.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in chicken pieces and cook for 2 to 3 minutes, just until lightly browned. The chicken will finish cooking in the soup.
04 - Add rinsed rice, dried thyme, dried oregano, bay leaf, salt, and black pepper. Pour in the chicken broth and bring to a boil.
05 - Reduce heat to a simmer. Cover and cook for 20 minutes, stirring occasionally, until rice is tender and chicken is cooked through.
06 - Stir in chopped spinach or kale and cook for 2 to 3 minutes until wilted.
07 - Check seasoning and adjust salt or pepper as needed. Stir in lemon juice and fresh parsley.
08 - Remove bay leaf from pot. Ladle into bowls and serve hot, garnished with additional fresh parsley if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum time to actually enjoy your meal.
  • The broth is light but deeply nourishing, making you feel good from the inside out without any heavy cream or butter weighing you down.
  • It's endlessly forgiving—forget an herb, swap in whatever vegetables are lurking in your crisper drawer, and it still tastes incredible.
02 -
  • Never skip rinsing the rice, or your soup will turn murky and starchy instead of staying clear and inviting.
  • The broth thickens as the rice absorbs liquid over time, so leftovers are more like a rice porridge—add fresh broth when reheating to restore that sippable quality.
03 -
  • If your chicken broth tastes bland or salty, your soup will inherit those qualities—invest in broth that's actually good, or make your own and freeze it.
  • Add the spinach at the very end so it stays bright green and tender rather than turning dark and tired from overcooking.
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