# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 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 and 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 the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.
02 - Add the minced garlic and cook for 1 minute until fragrant.
03 - Stir in the chicken pieces and cook for 2 to 3 minutes until lightly browned on the outside. The chicken does not need to be fully cooked through at this stage.
04 - Add the rinsed rice, chicken broth, thyme, bay leaf, salt, and pepper. Stir thoroughly to combine all ingredients.
05 - Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20 to 25 minutes, stirring occasionally, until the rice is tender and the chicken is fully cooked through.
06 - Remove the bay leaf from the pot. Taste the soup and adjust seasoning with additional salt and pepper as desired.
07 - Stir in the fresh chopped parsley. Ladle into bowls and serve hot, with lemon wedges on the side if desired.
