Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 3 medium Carrots, sliced into 1/4 inch rounds
  • 2 stalks Celery, sliced
  • 4 cloves Garlic, minced
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 8 cups Chicken Bone Broth
  • 1 lb Chicken Breast, boneless/skinless
  • 2 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 1 Bay Leaf
  • 3/4 cup Long-Grain White Rice
  • 1 tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed stock pot over medium heat. Add the onion, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent. Stir in the garlic for the final 60 seconds until fragrant.
  2. Pour in the chicken bone broth. Add the raw chicken breasts, thyme, rosemary, and bay leaf. Bring to a gentle boil, then immediately reduce heat to low.
  3. Simmer for 12–15 minutes or until chicken reaches an internal temperature of 165°F (74°C). Remove the chicken and set aside on a cutting board.
  4. Add the long-grain white rice to the simmering broth. Cover and cook for 15 minutes or until the rice is tender. While the rice cooks, shred the chicken using two forks.
  5. Return the shredded chicken to the pot. Stir in the fresh lemon juice and chopped parsley. Remove the herb sprigs and bay leaf before serving. Adjust salt and pepper to taste.