Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 8 cups low-sodium chicken bone broth
  • 1 cup long-grain white rice, uncooked
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil and 1 tbsp of butter in a 6-quart Dutch oven over medium-high heat. Add chicken pieces in a single layer and sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
  2. Lower heat to medium, add remaining butter, and sauté diced onion, carrots, and celery for 5-7 minutes until onions are translucent.
  3. Stir in minced garlic, dried thyme, and the bay leaf, cooking for 1 minute until fragrant.
  4. Pour in the chicken bone broth and bring to a simmer. Stir in the uncooked white rice, salt, and black pepper.
  5. Return the seared chicken to the pot. Simmer for 15-20 minutes or until the rice is tender and the soup has thickened.
  6. Stir in heavy cream, fresh lemon juice, and chopped parsley. Remove the bay leaf before serving.