Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 large carrots, peeled and sliced into 1/4-inch rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 large bay leaf
  • 8 cups chicken bone broth
  • 1 cup long-grain white rice, rinsed
  • 1.5 lbs boneless, skinless chicken breasts, sliced into bite-sized pieces
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Prep the base. Heat 1 tbsp olive oil and 1 tbsp butter in your pot over medium heat. Wait for that butter to start foaming — that's the signal to move.
  2. Sauté the aromatics. Add the diced onion, 3 sliced carrots, and 2 stalks of sliced celery. Sauté for 6–8 minutes until the onions are translucent and shimmering.
  3. Bloom the herbs. Stir in 3 cloves of minced garlic, 1 tsp dried thyme, and the bay leaf. Cook for exactly 60 seconds until the kitchen smells incredible. Note: Don't let the garlic brown or it will turn bitter.
  4. Add the liquid. Pour in 8 cups of chicken bone broth. Turn the heat up to medium high and wait for those first few bubbles to break the surface.
  5. Incorporate the solids. Slide in your 1 cup of rinsed rice and the 1.5 lbs of bite-sized chicken pieces. Add 1 tsp salt and 1/2 tsp pepper.
  6. Simmer gently. Lower the heat back to medium low. You want a lazy simmer, not a rolling boil. Cover the pot halfway with a lid.
  7. Check for doneness. Let it cook for 12–15 minutes until the rice is tender and the chicken is opaque throughout.
  8. The final touch. Turn off the heat. Stir in 1 tbsp fresh lemon juice and 1/4 cup chopped parsley. Remove the bay leaf.
  9. Taste and adjust. Dip a spoon in. Does it need more salt? A bit more pepper? This is where you make it yours.
  10. Serve immediately. Ladle the soup into deep bowls, ensuring everyone gets a good mix of chicken, rice, and veggies. > Chef's Tip: If you're planning on having leftovers, cook the rice separately and add it to each bowl. Rice is like a sponge; it will continue to drink the broth as it sits in the fridge, turning your soup into a casserole by morning. Creamy Garlic Chicken Rice Bowls in 25 Minutes — Master Creamy Garlic Chicken Rice Bowls with our simple 25-minute recipe. Inc...Spicy Garlic Chicken Noodle Recipe in 20 Min — Master the Spicy Garlic Chicken and Broccoli Noodle with our step-by-step gui...Honey Garlic Shrimp and Broccoli in 20 Minutes — Master this Honey Garlic Shrimp and Broccoli recipe with our step-by-step tim... $img_2$