This Cozy Chicken & Rice Soup Needs Just One Pot


Active Time:

30 mins

Total Time:

40 mins



Nutrition Profile:









Nutrition Notes: Chicken breast is a lean source of protein and provides important micronutrients such as choline, vitamin B12, thiamin, vitamin B6, zinc, and pantothenic acid. Eating chicken breast regularly has been linked to a reduced risk of heart disease and diabetes.

Rice is a healthy source of carbohydrates and nutrients, particularly brown rice. It offers fiber, plant-based protein, vitamins, minerals, and antioxidants.

This recipe is gluten-free because it does not contain any gluten-containing ingredients.


Tips from the Test Kitchen:

- In this soup recipe, you can use store-bought, plain rotisserie chicken if you're short on time. Add it towards the end of cooking to avoid overcooking.

- If you don't have dried tarragon, you can substitute it with other dried herbs like oregano, rosemary, basil, marjoram, or dill. Just be cautious of the strength of the herb and adjust the amount accordingly.

- Leftover cooked brown rice or microwaveable brown rice can be added to this recipe. Add it towards the end to warm it up without overcooking.

Frequently Asked Questions:

- We recommend using uncooked quick-cooking brown rice in this recipe.


If using regular brown rice, cook it separately and add it at the end since it takes longer to cook.


- 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

- 1 tablespoon fresh tarragon leaves



1. 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.

2. Add mushrooms and garlic. Cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, about 4 minutes.

3. Stir in chicken, broth, lemon juice, dried tarragon, basil, salt, and pepper. Bring to a simmer over high heat.

4. Stir in rice; cover and reduce heat to low. Cook, undisturbed, until the rice is tender, 10 to 12 minutes.

5. Divide the soup among 6 bowls and top 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 thin 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