Classic Chicken and Rice Soup in 45 Minutes

Ingredients

• 2 tbsp (28g) unsalted butter
• 1 medium (150g) yellow onion, diced
• 2 medium (120g) carrots, sliced into rounds
• 2 stalks (60g) celery, diced
• 3 cloves (9g) garlic, minced
• 8 cups (1.9L) low-sodium chicken broth
• 1 cup (190g) long-grain white rice, uncooked
• 3 cups (450g) cooked chicken breast, shredded
• 1 tsp (5g) dried thyme
• 1 bay leaf
• 1 cup (30g) frozen peas
• 1 tbsp (15ml) fresh lemon juice
• 2 tbsp (8g) fresh parsley, chopped
• salt to taste
• black pepper to taste

Instructions

1. 1

   Melt butter over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes until the onions are translucent and the carrots have softened slightly.

2. 2

   Stir in the garlic and thyme, cooking for 1 minute until the aroma is pungent.

3. 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. 4

   Reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender but still holding its shape.

5. 5

   Stir in the shredded chicken and frozen peas. Cook for another 2–3 minutes to heat the chicken through and warm the peas.

6. 6

   Remove the bay leaf, stir in the lemon juice and fresh parsley, and season with salt and pepper.