This easy Rotisserie Chicken & Rice with Veggies one-pot meal is perfect for busy nights or when you need something soft, nourishing, and comforting. Using rotisserie chicken saves time, and the rice cooks right in the broth for a cozy, flavorful dish.

Sometimes the best recipes come from unexpected places. This chicken and rice with veggies started out as a gentle, post-op meal that is soft, nourishing, and easy to digest. But what surprised me is how hearty, cozy, and flavorful it turned out to be. With tender rotisserie chicken, rice simmered right in the broth, and plenty of colorful vegetables, it feels like comfort in a bowl.

Ingredients you’ll need for this recipe

2 cups diced and shredded rotisserie chicken (skin removed)
1 cup uncooked white rice
6 cups low sodium chicken broth -or- 6 cups water and 4 teaspoons Knorr Granulated Chicken Bouillon
1/2 cup canned carrots (drained and rinsed)
1/2 cup zucchini, diced small
1/2 teaspoon garlic powder
salt & pepper to taste (but, if using chicken bouillon, back off on the salt)

Chicken Broth or Chicken Bouillon?

Let’s talk broth vs. bouillon for a sec. Chicken broth is the real deal — liquid gold made by simmering chicken, veggies, and seasonings. It’s got that fresh, homemade flavor (and if you grab the low-sodium kind, it won’t knock you over with salt). Bouillon, on the other hand, is like the shortcut cousin. It comes in cubes, granules, or paste, and you just dissolve it in hot water to make an instant broth. It’s stronger, usually saltier, and sometimes has extra seasoning mixed in.

Which is better, broth or bouillon?

Both totally work in this recipe — broth gives you that cozy, made-from-scratch vibe, while bouillon is perfect when you’re in hot mess mode and just need dinner on the table without a grocery run.

Watch the salt!

The only word of caution I would give is if you choose to use chicken bouillon, cut back on how much salt you add during the cooking process or skip salt all together. The bouillon already has a higher salt content. You can always flavor with salt and pepper when serving by preference.

How to make Easy Rotisserie Chicken & Rice with Veggies

Add either 6 cups low sodium chicken broth or 6 cups water and 4 teaspoons Knorr Chicken Bouillon to a large stockpot
Add 1/2 teaspoon of garlic powder to pot and bring to a boil for about 3 minutes (use a whisk to make sure the garlic powder has no clumps)
Drain can of carrots, add to pot
Wash, dice up and add zucchini and add to pot
Cube 2 cups of Rotisserie Chicken, add to pot
Reduce heat to medium-low
Rinse, drain and add 1 cup uncooked white rice to pot
Cover and let cook for about 15-18 minutes, checking the liquid level and stirring occasionally to keep rice from sticking

Find the measurements and full recipe below!

Jump to Recipe

This one-pot wonder stores super easily in the fridge, which is great when you’re meal-prepping or just want leftovers ready to go.

Cool it down first: Let it cool to room temperature before putting it in a container. This prevents condensation, which can make the rice overly soggy.
Use airtight containers: Mason jars, Tupperware, or any airtight container work perfectly.
Reheating: Warm it gently on the stove or in the microwave. If the rice has absorbed too much liquid and looks dry, just add in a little water or broth to loosen it up.
How long it lasts: Stored properly, this meal will stay good in the fridge for up to 3–4 days. Anything beyond that? Toss it — safety first!

Rotisserie Chicken Rice Veggies - THMK no watermark

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