A comforting blend of tender chicken, vegetables, and rice simmered to perfection in a savory broth.
# What You'll Need:
→ Proteins
01 - 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
→ Grains
06 - 3/4 cup long-grain white rice, rinsed
→ Liquids
07 - 8 cups low-sodium chicken broth
→ Seasonings
08 - 1 bay leaf
09 - 1 tsp dried thyme
10 - 1/2 tsp dried oregano
11 - 1/2 tsp ground black pepper
12 - 1 tsp salt, or to taste
→ Garnish
13 - 2 tbsp fresh parsley, chopped (optional)
14 - Lemon wedges (optional)
# How to Make It:
01 - In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat.
02 - Add diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add chicken pieces and cook 3 to 4 minutes until lightly browned but not fully cooked.
05 - Pour in chicken broth, then add rinsed rice, bay leaf, thyme, oregano, black pepper, and salt. Stir thoroughly.
06 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 20 to 25 minutes until rice is tender and chicken is fully cooked.
07 - Discard bay leaf, taste soup, and adjust seasoning as needed.
08 - Ladle soup into bowls, garnish with chopped parsley, and serve with lemon wedges if desired.
