Chicken and Rice Soup 🍋

A quick, easy, and light homemade soup that’s full of flavor and comfort!

Ingredients

• 1 tbsp olive oil
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 3 cloves garlic, minced
• 2 tsp fresh thyme, chopped (or 1 tsp dried thyme)
• 8 cups chicken broth or stock
• 1 lb boneless, skinless chicken breasts or thighs*
• 2 bay leaves (optional)
• 1 cup jasmine rice (or another long-grain rice)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tbsp fresh parsley, chopped (optional)
• Salt and pepper, to taste
• Optional garnish: lemon slices & extra parsley

Instructions

1. Sauté the vegetables:
   In a large pot, heat the oil over medium heat. Add the onion, carrot, and celery, cooking until softened (about 5 minutes). Stir in garlic and thyme; cook for 1 more minute.
2. Add broth and chicken:
   Pour in the chicken broth and add the chicken breasts (or thighs) and bay leaves. Bring to a boil, then reduce heat to a simmer and cook for about 20 minutes, or until the chicken is fully cooked.
3. Add rice:
   Remove the chicken from the pot and shred it using two forks. Add rice to the pot and simmer until tender, about 15 minutes.
4. Combine & finish:
   Return the shredded chicken to the pot. Stir in lemon juice, parsley, salt, and pepper to taste. Simmer for another few minutes to blend flavors.
5. Serve:
   Ladle into bowls and top with extra parsley and lemon slices for brightness.

💡 Tips

• For a creamier version, stir in ½ cup of milk or coconut milk.
• Swap rice for quinoa or cauliflower rice for a lighter option.
• This soup freezes beautifully—perfect for meal prep!