Optional: 1 bay leaf for added flavor
Fresh parsley or cilantro, chopped (for garnish)
Juice of 1/2 lemon (optional, for a fresh flavor boost)
Instructions:
Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
Add the minced garlic and cook for another minute.
Cook the Rice:
Add the uncooked rice to the pot and stir it around to coat the rice with the oil and mix it with the vegetables.
Pour in the chicken broth and add the dried thyme, parsley, and bay leaf if using. Bring the mixture to a boil.
Simmer the Soup:
Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes, or until the rice is fully cooked.
Add the Chicken:
Once the rice is tender, add the cooked chicken to the pot. Stir to combine and let it heat through for about 5 minutes.
Season and Serve:
Taste the soup and adjust the seasoning with salt and pepper.
If desired, add the juice of 1/2 a lemon for a fresh, bright flavor.
Garnish and Enjoy:
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