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One Pot Chicken and Rice Soup

15 minutes
25 minutes
4-6 servings
This twist on the classic chicken and rice soup uses fresh bok choy for a boost of nutrients and texture.


  • 1 tbsp (15 ml) olive oil
  • ¾ lb (375 g) skinless and boneless chicken, cut into cubes (breasts or tighs)
  • 1 yellow onion, chopped
  • 4 carrots, diced
  • 3 celery stalks, diced
  • 1 cup (250 ml) leek, thinly sliced
  • ½ yellow bell pepper, seeded and cubed
  • 2 garlic cloves, finely chopped
  • 8 cups (2 L) homemade chicken broth
  • 2 sprigs fresh thyme
  • Salt, pepper
  • ½ cup (85 ml) long grain rice, uncooked
  • 2 cups (500 ml) fresh baby bok choy, chopped


In your The Rock One PotTM 7.2 Qt Stock Pot, at a medium heat setting, sear the chicken cubes in olive oil. Add all the remaining ingredients; stir well. Cover and bring to a boil. Adjust heat to medium-low, stir and simmer, uncovered, for about 15 minutes or until the rice and vegetables are tender. Adjust seasoning.

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