Lemony Chicken and Rice Soup
A one-pot soup for cold nights and sick days. Lemon at the end keeps it bright.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 3 carrots sliced
- 3 celery stalks sliced
- 3 cloves garlic minced
- 1 tsp dried thyme
- 8 cups chicken broth
- 1 lb boneless skinless chicken thighs
- ¾ cup long-grain white rice
- 1½ tsp kosher salt
- ½ tsp black pepper
- 1 lemon juiced
- ¼ cup chopped parsley
Steps
Heat 2 tbsp olive oil in a large pot over medium heat. Cook 1 yellow onion, 3 carrots, and 3 celery stalks until soft.
Stir in 3 cloves garlic and 1 tsp dried thyme for 1 minute, then add 8 cups chicken broth, 1 lb boneless skinless chicken thighs, 1½ tsp kosher salt, and ½ tsp black pepper. Simmer until the chicken is cooked through.
Lift out the chicken and shred it. Add ¾ cup long-grain white rice to the pot and simmer until tender.
Return the chicken, stir in 1 lemon juice and ¼ cup chopped parsley, and taste for salt.
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