# What You'll Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (about 1 lb)
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 3 carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 garlic cloves, minced
→ Rice
07 - 3/4 cup long-grain white rice, rinsed
→ Broth & Seasoning
08 - 8 cups low-sodium chicken broth
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon dried rosemary
11 - 2 bay leaves
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon black pepper, or to taste
→ Finishing Touches
14 - 2 tablespoons fresh parsley, chopped
15 - Juice of 1/2 lemon, optional
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until the mixture becomes fragrant.
03 - Add the chicken breasts, chicken broth, bay leaves, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
04 - Add the rinsed rice to the pot, reduce heat to a simmer, and cover with a lid. Cook for 20 to 25 minutes until the chicken is cooked through and the rice is tender.
05 - Remove chicken breasts from the pot and shred using two forks until completely separated into bite-sized pieces. Return the shredded chicken to the soup.
06 - Discard the bay leaves. Stir in fresh chopped parsley and lemon juice if desired. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle the soup into bowls and serve immediately while hot.
