Bowl of homemade chicken soup with vegetables

Better than Your Mom’s Chicken Soup

ByHeather Dunbar

This cozy chicken soup combines chicken breast, carrots, onion, thyme, corn, peas, and brown rice in a savoury broth. It can be prepared in one induction-compatible pot, with precise control over the initial sauté and the gentle simmer that follows. This stovetop version is adapted from our older slow-cooker instructions.

Yield: About 6–8 small bowls, depending on how much the broth reduces. Equipment: A medium-to-large induction-compatible pot with a lid, a wooden spoon, and a food thermometer.

Ingredients

Celery, carrots, onion and garlic on a cutting board before soup preparation
Preparing vegetables before a soup simmer. Photo: Sue Winston / Unsplash.
  • 4 cups low-sodium chicken stock, plus a little extra stock or water if needed
  • 3 carrots, thinly sliced
  • 1 cup chopped onion
  • 1 tablespoon fresh thyme leaves
  • 2 garlic cloves, minced
  • 3 small boneless, skinless chicken breast fillets (about 3–4 ounces each), cut into bite-sized pieces
  • ½ teaspoon kosher or sea salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 cup frozen or fresh corn kernels
  • 1 cup frozen peas
  • ½ cup uncooked instant brown rice or regular long-grain brown rice (see timing note below)

How to make chicken soup on an induction cooktop

  1. Prepare the ingredients. Slice the carrots, chop the onion, and mince the garlic. Keep raw chicken and its utensils separate from ready-to-eat ingredients.
  2. Soften the vegetables. Set an induction-compatible pot over medium heat. Add the onion and carrots with a splash of the chicken stock. Cook for about 5–7 minutes, stirring occasionally and adding another splash of stock if the pot becomes dry. Stir in the garlic and thyme for the final minute.
  3. Build the broth. Add the remaining stock, salt, and black pepper. Bring to a gentle boil, then reduce the induction power until the soup is simmering steadily rather than boiling vigorously.
  4. Choose the rice method. For regular long-grain brown rice, stir it in now, cover loosely, and simmer according to the package guidance until almost tender (often 30–40 minutes). Add a little water or stock if the rice absorbs too much liquid. For instant brown rice, skip the rice for now and move straight to the next step.
  5. Cook the chicken. Add the chicken pieces and simmer gently until the thickest pieces reach an internal temperature of 74°C (165°F) on a food thermometer. Small pieces commonly take about 10–15 minutes, but temperature—not the clock—determines doneness.
  6. Finish with corn, peas, and instant rice. Add the corn and peas during the final 5 minutes. If using instant brown rice, add it according to its package directions, generally during the last 10–15 minutes; allow enough time for it to become fully tender.
  7. Adjust and serve. Taste the broth and adjust the seasoning. If you prefer a thinner soup, add a little more warm stock or water. Serve in bowls while hot.

Cooking tips for induction

Chicken soup served in a white bowl, illustrative photograph
An illustrative bowl of chicken soup, not a photograph of the exact recipe. Photo: Babs Gorniak / Unsplash.
  • Use the right cookware. The pot should have a flat magnetic base that your induction cooktop detects. Read our induction cookware compatibility guide if you are unsure.
  • Turn the heat down promptly. Induction responds quickly when you lower power. Once the broth reaches a boil, use a low simmer to keep the chicken tender.
  • Watch the rice. Regular brown rice needs considerably longer than instant rice. Do not assume the two will be ready in the same amount of time.
  • Keep the glass safe. A hot pot can leave residual heat on an induction surface. Let the cooktop cool before cleaning. For wiping away cooking spills without scratching the surface, see our induction cooktop cleaning tips.

Storage and food safety

Refrigerate leftovers promptly in shallow containers, within two hours of cooking. Use refrigerated soup within three to four days or freeze portions for later. Reheat thoroughly, using a thermometer when practical. For official food-safety temperatures, see Health Canada’s safe internal cooking temperatures. For U.S. readers, FoodSafety.gov’s safe cooking temperature chart recommends 165°F (74°C) for chicken and reheated leftovers.

More induction-friendly comfort food

For another one-pot meal, try our Lemon Potato Chowder Recipe. If you’re new to this style of cooking, our guide to induction heat control explains why power changes happen so quickly.

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