Easy Chicken Run Soup (Print)

Wholesome chicken and rice simmered with fresh vegetables in one pot for an easy meal.

# Components:

→ Proteins

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

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced

→ Rice

06 - 2/3 cup long-grain white rice, rinsed

→ Liquids

07 - 6 cups low-sodium chicken broth
08 - 1 tablespoon olive oil or unsalted butter

→ Seasonings & Herbs

09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1/2 teaspoon black pepper
12 - 3/4 teaspoon salt, or to taste

→ Finishing Touches

13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges, for serving (optional)

# Directions:

01 - Heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.
02 - Add the minced garlic and cook for 1 minute until fragrant.
03 - Stir in the chicken pieces and cook for 2 to 3 minutes until lightly browned on the exterior (they do not need to be fully cooked through).
04 - Add the rice, chicken broth, thyme, bay leaf, salt, and pepper. Stir to combine thoroughly.
05 - Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 to 25 minutes, stirring occasionally, until the rice is tender and chicken is cooked through.
06 - Remove the bay leaf. Taste and adjust seasoning as desired.
07 - Stir in the chopped fresh parsley before serving.
08 - Ladle into bowls and serve hot, with lemon wedges on the side if desired.

# Expert Advice:

01 -
  • It comes together in one pot, which means fewer dishes and more time actually enjoying dinner instead of cleaning up after it.
  • The chicken stays impossibly tender while the rice soaks up all that golden broth, creating something that's equal parts comfort food and actually nourishing.
  • It's flexible enough to adjust based on whatever vegetables are hanging around your kitchen, so it never feels like a chore to make.
02 -
  • Rinse your rice before it goes into the pot, or the starch will make the broth cloudy and starchy instead of clear and refined—I learned this the hard way and now it's automatic.
  • Don't skip the bay leaf even though it seems like a small thing, because it adds an earthy depth that makes people say your soup tastes 'homemade' without being able to pinpoint why.
03 -
  • Cut your chicken and vegetables roughly the same size so they cook at the same pace and the whole dish feels intentional rather than haphazard.
  • Use medium heat rather than high heat when sautéing the vegetables—it takes a few extra minutes, but the flavors develop more gradually and completely instead of tasting rushed.
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