← All Recipes

One-Pot Chicken and Rice Soup

A hearty soup made from canned chicken and rice that cooks in one pot. Comfort food from the cupboard.

Gluten-FriendlyDairy-FreeNut-FreeEgg-Free Main Dish
Prep: 5 min Cook: 25 min Total: 30 min Servings: 4-6 Difficulty: Easy

Allergens: None of the major allergens as written.

Ingredients

  • 1 can (12.5 oz) canned chicken, drained
  • 1/2 cup rice
  • 1 can (15 oz) canned carrots, drained
  • 1 small onion, diced
  • 2 tablespoons vegetable oil
  • 5 cups water

Optional Extras

  • Salt and pepper
  • Garlic powder
  • 1 bay leaf
  • Frozen peas or mixed vegetables
  • Crackers for serving

Equipment

  • Large pot
  • Knife and cutting board
  • Can opener
  • Stirring spoon

Instructions

  1. Heat oil in a large pot over medium heat. Add diced onion and cook 3-4 minutes.
  2. Add water, rice, and canned carrots. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
  4. Drain canned chicken and break it into pieces. Add it to the pot. Add frozen vegetables if using.
  5. Cook for another 3-5 minutes until everything is heated through.
  6. Season with salt, pepper, and garlic powder if available. Serve hot.

Notes

  • Thicker soup? Use less water (4 cups instead of 5) for a stew-like consistency.
  • Add noodles instead of rice. Break up spaghetti or use egg noodles. Cook the same way.
  • Leftovers: Keeps for 4 days. The rice will absorb liquid overnight, so add a splash of water when reheating.