Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced (approx. 200g)
  • 3 medium carrots, sliced into 1/4-inch rounds (approx. 150g)
  • 2 stalks celery, sliced (approx. 100g)
  • 4 cloves garlic, minced
  • 1.5 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 8 cups chicken bone broth
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried thyme
  • 1 cup long-grain white rice, rinsed
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until onions are translucent and carrots are slightly softened.
  2. Add the minced garlic and dried thyme to the pot. Sauté for an additional 1 minute until fragrant.
  3. Add the cubed chicken to the pot. Sauté for 3 minutes until the exterior turns opaque and white.
  4. Pour in the chicken bone broth and bring the mixture to a rolling boil. Add the sea salt and black pepper.
  5. Stir in the rinsed white rice. Reduce heat to low, cover, and simmer for 15 minutes or until the chicken reaches an internal temperature of 165°F and the rice is tender.
  6. Remove from heat. Stir in the fresh lemon juice and chopped parsley. Adjust seasoning with additional salt and pepper if desired and serve immediately.