Sopa de pollo y arroz con limón

Ingredientes

• 2 tablespoons olive oil
• 1 yellow onion (finely diced)
• 2 medium carrots (peeled and diced)
• 3 small celery sticks (diced)
• 3 large garlic cloves (minced)
• 1 teaspoon salt (more per preference)
• 1/2 teaspoon black pepper (more per preference)
• 1 teaspoon dried basil (or oregano)
• 1 teaspoon dried thyme
• 2 bay leaves (optional)
• 1/2 cup short grain rice (washed and soaked for 15 minutes)
• 8 cups chicken broth
• 1 1/2 cups cooked shredded chicken
• 1/4 cup lemon juice (plus more for serving)

Preparación

1. 1

   Wash and soak the rice for 10 to 15 minutes to soften it. After soaking, you can rub it with your hand a bit to break it down. This is optional but I like when the rice is smaller.

2. 2

   Start by placing a medium sized soup pot on medium heat and add the olive oil. Once the oil is hot, add the finely diced onions and cook until softened, for about 4 to 5 minutes. Add the diced carrots and celery and cook for another 3 to 4 minutes. Add all of the dried herbs, salt, and pepper. Stir to combine.

3. 3

   Add the short grain rice, stir to toast it a bit, then add the bay leaves and the chicken broth. Cover and simmer on medium heat for 20 minutes, stirring occasionally. Check the consistency of the soup and adjust to your preference by adding more broth/water or allowing it to simmer uncovered to thicken. Add the shredded chicken to the pot, stir and simmer for a further 5 to 7 minutes. Add the lemon juice, then taste and adjust for salt and pepper.

4. 4

   To serve, ladle into bowls and garnish with chopped parsley and more lemon juice if desired.