A warming bowl of tender chicken, fluffy rice, and vegetables in aromatic broth. Ready in 55 minutes.
# What You’ll Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (about 1 lb)
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 3 carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 garlic cloves, minced
→ Rice
07 - 3/4 cup long-grain white rice, rinsed
→ Broth & Seasoning
08 - 8 cups low-sodium chicken broth
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon dried rosemary
11 - 2 bay leaves
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon black pepper, or to taste
→ Finishing Touches
14 - 2 tablespoons fresh parsley, chopped
15 - Juice of 1/2 lemon, optional
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until the herbs release their aromatic oils.
03 - Add chicken breasts, chicken broth, bay leaves, salt, and black pepper to the pot. Bring the mixture to a boil over medium-high heat.
04 - Add the rinsed rice, reduce heat to a simmer, and cover the pot with a lid. Cook for 20 to 25 minutes until chicken is cooked through and rice is tender.
05 - Remove chicken breasts from the pot and shred using two forks. Return the shredded meat to the soup and stir to distribute evenly.
06 - Discard bay leaves. Stir in fresh chopped parsley and lemon juice if desired. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into bowls and serve hot. Accompany with crusty bread if desired.
