One-Pot Chicken & Rice Soup

4.5

(2)

2 Reviews

This chicken and rice soup is the epitome of cozy vibes in a bowl, with dried tarragon stealing the show. Dried tarragon has a more muted flavor than fresh, providing a mellow flavor that complements the other ingredients beautifully. Instant brown rice is a massive timesaver. To cut down even further on prep time, look for pre-chopped mirepoix (carrots, onions and celery) in the produce aisle where prepped vegetables are sold.

Amanda Stanfield

Published on January 23, 2024

Tested by

Craig Ruff

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

a recipe photo of the Chicken & Rice Soup — Photo:
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley

Active Time:

30 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Sesame-Free Diabetes-Friendly Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Gluten-Free

Ingredients

2 tablespoons unsalted butter
3 medium stalks celery, finely chopped
2 medium carrots, thinly sliced
1 small yellow onion, finely chopped
8 ounces cremini mushrooms, thinly sliced
3 medium cloves garlic, finely chopped
3 cups shredded cooked chicken breast
8 cups reduced-sodium chicken broth
3 tablespoons lemon juice
1 tablespoon dried tarragon
2 teaspoons dried basil
1 1/4 teaspoons salt
1/2 teaspoon ground pepper
1 1/4 cups quick-cooking brown rice (see Tip)
1 tablespoon fresh tarragon leaves

Directions

Melt butter in a large Dutch oven over medium-high heat. Add celery, carrots and onion; cook, stirring occasionally, until slightly softened, about 4 minutes. Add mushrooms and garlic; cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, about 4 minutes.

Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Stir in chicken, broth, lemon juice, dried tarragon, basil, salt and pepper. Bring to a simmer over high heat. Stir in rice; cover, and reduce heat to low. Cook, undisturbed, until the rice is tender, 10 to 12 minutes.

Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Divide the soup among 6 bowls and top evenly with tarragon leaves.

To make ahead

Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Add broth as needed to loosen up the soup.

Nutrition Information

Serving Size: 1 1/2 cups

Calories 287, Fat 8g, Saturated Fat 3g, Cholesterol 70mg, Carbohydrates 25g, Total Sugars 3g, Added Sugars 0g, Protein 28g, Fiber 3g, Sodium 675mg, Potassium 547mg

Frequently Asked Questions

Is chicken good for you?

Chicken breast is a great source of lean protein. Chicken breast also provides several micronutrients, including choline, vitamin B12, thiamin, vitamin B6, zinc and pantothenic acid (vitamin B5). Regularly eating chicken breast has been associated with a decreased risk of heart disease and diabetes.
Is rice healthy?

Rice is a staple in many cultures, and yet we’re often told it’s bad for us by low-carb advocates. The truth is that rice, especially brown rice, is a healthy source of carbohydrates and nutrients. Brown rice provides you with fiber, plant-based protein, vitamins, minerals and antioxidants.
Is this recipe gluten-free?

Yes! Since this recipe has no gluten-containing ingredients, it is gluten-free.
Can I use rotisserie chicken?

Absolutely. In a pinch, we highly recommend using store-bought, plain (unflavored) rotisserie chicken in soup recipes that call for cooked chicken. In this recipe, the chicken is added toward the end of cooking when the heat is at a simmer, so the risk of overcooking the meat is minimal. Since rotisserie chicken can be high in sodium, you may want to use less salt than we call for in this recipe.
Is there a substitute for dried tarragon?

You can substitute tarragon with another one of your favorite dried herbs, such as oregano, rosemary, basil, marjoram or dill. It won’t have the same flavor, but for this soup recipe, it should work just fine. One thing to remember is that dried herbs are stronger than fresh, so if you opt for a more pungent dried herb, taste carefully to avoid adding too much.
Can I use leftover cooked brown rice or microwaveable brown rice?

Yes, you can add leftover cooked brown rice or microwaveable brown rice, which will be delicious in this recipe. Add it at the end of the cooking time so you are just warming it up and not overcooking it.
Do you need to cook the rice before adding it to the soup?

We recommend using uncooked quick-cooking brown rice in this recipe. If you’re using regular brown rice, we recommend cooking it beforehand and adding it at the end, since it takes longer than 10 minutes to fully cook and become tender.