Cozy Winter Chicken and Rice (Printable Page)

A comforting one-pot meal with tender chicken, fluffy rice, and vegetables in a savory broth.

# What You Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound)

→ Vegetables and 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 and 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

# Steps:

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.
02 - Stir in minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
03 - Add chicken breasts, chicken broth, bay leaves, salt, and black pepper. Bring to a rolling boil.
04 - Add rinsed rice, reduce heat to a gentle simmer, and cover with a lid. Cook for 20 to 25 minutes until chicken is cooked through and rice is tender.
05 - Remove chicken breasts from the pot and shred using two forks. Return shredded meat to the soup.
06 - Discard bay leaves. Stir in fresh chopped parsley and lemon juice if desired. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour and feels like you've been simmering comfort all day.
  • One pot means less cleanup, which honestly matters when you're tired and cold.
  • The rice absorbs all the savory broth flavor, so every spoonful tastes intentional and full.
02 -
  • Don't skip rinsing the rice, or you'll end up with a starchy, gluey soup instead of one with distinct, tender grains.
  • The chicken is done when you can easily shred it with a fork, which usually happens right around when the rice finishes, so timing works in your favor.
03 -
  • Don't let the broth boil aggressively once the rice is in, or it will cook unevenly and the soup will evaporate faster than you want.
  • If you're meal prepping, let the soup cool before storing so the rice doesn't continue absorbing liquid and turn mushy by day three.
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