# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (14 oz), cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
→ Rice
06 - 2/3 cup long-grain white rice, rinsed
→ Liquids
07 - 6 cups low-sodium chicken broth
08 - 1 tablespoon olive oil or unsalted butter
→ Seasonings & Herbs
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1/2 teaspoon black pepper
12 - 3/4 teaspoon salt, or to taste
→ Finishing Touches
13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges for serving (optional)
# How To Make It:
01 - Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in chicken pieces and cook for 2-3 minutes until lightly browned on the outside. Chicken does not need to be fully cooked through at this stage.
04 - Add rice, chicken broth, thyme, bay leaf, salt, and pepper. Stir to combine thoroughly.
05 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until rice is tender and chicken is cooked through.
06 - Remove bay leaf. Taste and adjust seasoning as desired. Stir in fresh parsley.
07 - Ladle soup into bowls and serve hot with lemon wedges on the side if desired.
