Ingredients:

  • 2 tablespoons olive oil or unsalted butter (30 mL)
  • 1 medium yellow onion, diced (about 1 1/2 cups / 150 g)
  • 2 medium carrots, peeled and diced (about 1 cup / 120 g)
  • 2 celery stalks, diced (about 3/4 cup / 100 g)
  • 3 garlic cloves, minced (about 1 tablespoon / 9 g)
  • 1 teaspoon kosher salt, plus more to taste (5 g)
  • 1/2 teaspoon freshly ground black pepper (1 g)
  • 8 cups low-sodium chicken broth (1.9 L)
  • 1.5 lb boneless, skinless chicken thighs (680 g) — can substitute breasts or bone-in pieces
  • 1 bay leaf
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 cup long-grain white rice, rinsed (185 g)
  • 2 tablespoons chopped fresh flat-leaf parsley (8 g)
  • 1 tablespoon lemon juice (15 mL) plus lemon wedges to serve
  • Optional: 1 tablespoon chopped dill or chives
  • Optional finishing butter: 1 tablespoon unsalted butter (15 g)

Instructions:

  1. Prep: Rinse the rice; dice the onion, carrots, and celery; mince the garlic; measure the broth and herbs.
  2. Sauté aromatics: Heat the olive oil or butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery and sauté until softened and translucent, about 4-6 minutes. Add the garlic and cook 30-60 seconds until fragrant.
  3. Optional sear: Push the vegetables to the side, add a small splash of oil if needed, and sear the chicken thighs 1-2 minutes per side just to color. This step adds flavor; the chicken will finish cooking in the broth.
  4. Simmer with broth and herbs: Pour in the chicken broth, add the bay leaf and thyme, and bring to a gentle boil. Reduce to a simmer, partially cover, and simmer until the chicken is cooked through (internal temperature 165°F / 74°C), about 15-20 minutes for thighs.
  5. Cook rice: Remove the cooked chicken to a plate. Add the rinsed long-grain rice to the simmering pot and cook, uncovered or partially covered, until the rice is tender, about 15-18 minutes for long-grain white rice. Stir occasionally to prevent sticking.
  6. Shred and finish: While the rice cooks, shred the chicken with two forks or chop. Return the shredded chicken to the pot and stir to combine, heating through 2-3 minutes. Stir in the lemon juice, chopped parsley, and optional butter. Taste and adjust seasoning with salt, pepper, and additional acidity as needed.
  7. Serve: Remove the bay leaf and thyme sprigs. Ladle the soup into bowls and serve with extra parsley and lemon wedges.
  8. Visual cues: Onions should be translucent and soft; chicken should shred easily and reach 165°F (74°C); rice should be tender and not chalky. If soup becomes too thick, thin with hot broth or water.