Ingredients
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2–3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2–3 garlic cloves, minced
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 6 cups (1.5L) chicken broth (low sodium preferred)
- ¾ cup uncooked white rice (long grain, jasmine, or basmati work well)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Juice of ½ lemon (optional, for brightness)
- Fresh parsley, chopped, for garnish
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Instructions
1.
Sauté the Veggies
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrots, and celery. Cook 5–6 minutes until softened.
- Stir in garlic and cook another 30 seconds until fragrant.
2.
Add Chicken & Broth
- Add chicken, chicken broth, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to a simmer.
3.
Add the Rice
- Stir in the uncooked rice.
- Simmer for 25–30 minutes, or until the chicken is cooked through and rice is tender.
4.
Shred the Chicken
- Remove the chicken to a plate, shred it with two forks, and return it to the pot.
5.
Finish the Soup
- Taste and adjust seasoning. Add a splash of lemon juice for brightness if desired.
- Remove bay leaf before serving.
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Serving Suggestions
- Serve hot with crusty bread or crackers.
- Top with chopped fresh parsley or a sprinkle of grated Parmesan.
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Variations
- Use cooked rotisserie chicken to cut down on time — add it near the end just to warm through.
- Add greens like spinach or kale in the last 5 minutes for extra nutrients.
- Make it creamy: Stir in ¼ cup heavy cream or a splash of milk before serving.
- Make it heartier: Add a diced potato or some frozen peas.