Sometimes trends don’t make sense to me. Isn’t a “broth bowl” just another name for “soup”? Honestly, yes, but that doesn’t make this one pot Chicken Broth Bowl any less nourishing or satisfying! I focused on using the most basic of ingredients; everyone’s favorite pantry hero (rice), and a classic mirepoix really let the fresh herbs and flavorful chicken thighs shine. Not to mention, everything I chose is super-duper common and budget-friendly! Everyone can make this chicken brothy rice soup in no time at all. It’s the perfect meal after a brisk day.
Chicken Brothy Rice Bowls
This chicken broth bowl is a seriously cozy soup, and every bit as comforting as classic chicken noodle soup. I’ve been seeing broth bowls all over social media lately, and while the name feels trendy, my family LOVES this nourishing soup. The rice cooks right in the broth, so it soaks up the savory chicken flavor while naturally making the soup extra hearty and filling. I also love that it all comes together in one pot with really simple ingredients, and the fresh veg and herbs keep it tasting light, flavorful, and extra nourishing.
Letting the chicken rest for a few minutes before slicing and adding it back to the pot helps it stay juicy, and any resting juices can go right back into the broth for even more flavor. This broth bowl is serious soul food that feels warm and homemade from the first spoonful. There are endless ways to make a broth bowl, and I’ve shared a few variations below!
Recipe Success Tips
- Deglaze the pan for more flavor. After browning the chicken, add the broth and scrape up the browned bits on the bottom of the pan to add a ton of savory flavor to the soup. Those little stuck-on bits are where so much of the richness comes from!
- Different rice needs different amounts of liquid and cook time. I use long grain white rice here, but other types of rice will need adjustments. For example, brown rice will need more broth (start with about 1 to 1½ cups extra) and a longer simmer time, usually around 30-40 minutes. If needed, add more broth as it cooks because for broth bowls, a little extra broth is always better than too little!
- You can use different cuts of chicken. Boneless chicken thighs are my choice for this recipe. They’re usually a great budget-friendly option, and the slightly fattier meat adds extra richness to the broth. You can also use other cuts if that’s what you’ve got. Cook chicken breast in the pan for about 10-16 minutes total depending on thickness. Bone-in thighs will take longer, so just plan for extra cook time. No matter which cut you use, cook the chicken to 160°F, then let it rest so it rises to 165°F.
- Leftover chicken is an easy shortcut. You won’t get quite as much deep flavor in the broth since you’ll miss the browned bits from searing, but it’s still a great weeknight option. I’d stir in leftover chopped or shredded chicken in at the end and let it warm through before serving.
Chicken Broth Bowl
Equipment
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Skillet
Ingredients
- 1 Tbsp olive oil divided, $0.19
- 4 chicken thighs skinless & boneless, $3.48*
- ¼ tsp salt $0.01
- ⅛ tsp black pepper freshly cracked, $0.01
- 1 carrot diced, (½ cup) $0.24
- 1 rib celery diced, (½ cup) $0.15
- ½ small yellow onion diced, (½ cup) $0.35
- 1 garlic clove minced, $0.06
- 5 cups chicken broth $0.45**
- ½ cup long grain white rice uncooked, $0.19
- 2 Tbsp frozen spinach $0.22
- 1 Tbsp fresh basil minced, $0.58
- 1 Tbsp fresh parsley minced, $0.08
- 3 Tbsp Parmesan cheese grated, (2 oz.) $1.35
- ¼ lemon $0.17
Instructions
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Gather all your ingredients.
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Small dice carrots, celery, and onions. Mince garlic and fresh basil and parsley.
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Drizzle ½ Tbsp oil over chicken thighs and sprinkle with salt and pepper. Set aside.
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Add carrots, celery, and onions to a skillet over medium heat with ½ Tbsp olive oil. Sauté until mirepoix is softened, about 5 minutes.
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Bring pan to medium-high heat and nudge veggies to the side. Add the oiled and seasoned chicken thighs in the center of the skillet and cook for 5 minutes per side.
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Flip the chicken after 5 minutes and cook an additional 5-6 minutes. Temp must reach 160℉ before pulling the chicken out. Remove chicken and cover it. The covered chicken will come to 165℉ as it rests. (You will also add the chicken thighs back to the sauté pan before serving.)
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Reduce heat to medium and add minced garlic to the sauté pan and toss it with mirepoix for only a minute. Deglaze pan with the chicken broth, whisking up the bits of chicken and veggies from the bottom of the pan. Bring the broth to a low simmer.
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Meanwhile slice chicken thighs into bite size pieces or strips.
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Add rice to the broth along with 2 Tbsp frozen spinach. Stir and bring this mixture to a boil. Then, bring it back down to a simmer and cover it for 15 minutes.
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Test rice for doneness. If it needs a little more time, you can simmer another minute or two.
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Then, add minced basil, parsley, and chicken back to the skillet to come to temperature.
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Serve with freshly grated Parmesan and a squeeze of fresh lemon!
See how we calculate recipe costs here.
Notes
Nutrition
how to make A Chicken Broth Bowl step-by-step photos
Gather all of your ingredients.
Prep the veg and herbs: Small dice 1 carrot, 1 rib celery, and ½ small yellow onion. Mince 1 clove garlic, 1 Tbsp fresh basil, and 1 Tbsp fresh parsley.
Season the chicken: Drizzle 4 boneless chicken thighs with ½ Tbsp olive oil, then season with ¼ tsp salt and ⅛ tsp pepper. Set aside while you start the vegetables.
Sauté the veggies: Heat the remaining ½ Tbsp olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Brown the chicken: Push the vegetables to the edges of the skillet and place the seasoned chicken thighs in the center. Increase the heat to medium-high and cook for about 5 minutes on the first side.
Finish cooking the chicken: Flip and cook for another 5-6 minutes, or until the chicken reaches 160°F internally. Transfer the chicken to a plate and cover (it will continue to rise to the safe internal temperature of 165°F as it rests). You’ll add it back to the skillet later.
Deglaze the pan: Reduce the heat to medium and add the minced garlic to the skillet. Stir it into the vegetables for about 1 minute.
Pour in 5 cups of chicken broth, scraping up any browned bits from the bottom of the pan, and bring to a gentle simmer.
Slice the chicken: While the broth warms, cut the cooked chicken thighs into bite-size pieces or strips.
Cook the rice: Stir ½ cup long grain white rice and 2 Tbsp frozen spinach into the simmering broth. Bring to a boil, then reduce to a low simmer, cover, and cook for about 15 minutes.
Test the rice for tenderness; if it’s still a little firm, cover and simmer for 1-2 more minutes.
Finish the skillet: Stir in the minced parsley, minced basil, and the sliced chicken to warm through.
Serve: Spoon into bowls and top each serving with grated Parmesan (3 Tbsp shared between each bowl) and a squeeze of lemon! Enjoy.
Variations to Try!
If you want my recipe for perfect broth bowls that you can customize to fit your tastes or dietary restrictions, here you go: stick with a classic mirepoix and then pick one protein, a green, and a grain! Here are some variations to try:
- Protein: Save money by using what’s on sale or what you already have! Try pork chops, ham, beef, bacon, ground meat (beef, turkey, chicken, etc.), a can of white beans, or pressed tofu. If you’re using raw meat (or pressed tofu), brown it in the pan after the veggies so you build flavor in the broth, then add it back later. If you’re using cooked meat or canned beans (drained and rinsed), just stir it in at the end and let it warm through before serving.
- Green: Stir in a handful of spinach (like in this recipe), or swap in kale, collard greens, frozen peas, or finely chopped green beans!
- Grain: I use long grain white rice in this broth bowl, but brown rice, jasmine rice, quinoa, or even barley are all great options. If you swap the grain, check the package directions first and use that as your guide for cook time and liquid. Add enough broth to fully cook your grain, then add about 4 more cups of broth on top of that to keep the bowl nice and brothy. You can always add more broth if needed.
Another easy variation is swapping the type of broth you use. Any broth you like (beef, vegetable, mushroom, bone, homemade or not) will work here!
Serving Suggestions
A little bread on the side makes this chicken broth bowl even better. Our honey wheat bread or jalapeño cheddar cornbread are both perfect with it! My family always goes back for seconds when I pair it with one of these.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3-4 days. The rice will soak up more of the broth as it sits, so it won’t be quite as brothy the next day, but it’ll still be just as flavorful and comforting! To reheat, warm it gently on the stovetop or in the microwave, and add a splash of broth to loosen it back up. You can also freeze this soup for up to 3 months, but keep in mind the rice will be softer after thawing and reheating.
Try These Chicken Soup Recipes Too!
- I love how my Stone Soup recipe turns a few budget-friendly ingredients into a big, hearty pot of comfort, and the ‘everybody eats’ story behind it makes it feel extra special.
- Our Marry Me Chicken Soup is a creamy soup that takes inspo from the viral chicken recipe, with shredded chicken, gnocchi, and sun-dried tomatoes.
- This Chicken Pot Pie Soup has all the cozy flavors of classic chicken pot pie, but in the form of a creamy, veggie-packed soup!
More Chicken and Rice Recipes
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Hello, my name is SURESH KUMAR. I'm a 50 year old self-employed Pirate from the Caribbean. 
