Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 8 cups low-sodium chicken broth
  • 1 cup long-grain white rice (uncooked)
  • 3 cups shredded rotisserie chicken meat
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • salt and black pepper to taste

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and dried thyme, cooking for just 60 seconds until the fragrance is released.
  3. Pour in the chicken broth and add the bay leaf. Increase heat to bring the liquid to a gentle boil, then stir in the uncooked rice.
  4. Reduce heat to low, cover with a lid, and simmer for 15–18 minutes until the rice is tender but still holds its shape.
  5. Stir in the shredded rotisserie chicken and simmer for 2–3 minutes to heat the meat through.
  6. Remove the bay leaf. Stir in the lemon juice and fresh parsley. Season with salt and pepper to taste.