Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 cup long-grain white rice
6 cups low-sodium chicken broth
2 cups cooked, shredded chicken (rotisserie works well)
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (optional)
1 lemon, cut into wedges (for serving, optional)
Directions:
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3 minutes.
Add the sliced carrots and celery, and cook for another 4-5 minutes, stirring occasionally.
Stir in the rice, chicken broth, shredded chicken, dried thyme, bay leaf, salt, and pepper. Bring the soup to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the rice is tender.
Remove the bay leaf, taste, and adjust seasonings if needed.
Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 300 kcal per serving
Servings: 6 servings