Ingredients:

  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breast, cubed into 1-inch pieces
  • ¾ cup long-grain white rice, rinsed
  • 8 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in the Dutch oven 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. Stir in the minced garlic and cook for just 60 seconds until fragrant.
  2. Pour in the chicken bone broth and stir in the thyme, bay leaf, salt, and pepper. Increase the heat to medium-high and bring the liquid to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes to let the vegetable flavors infuse.
  3. Stir in the cubed chicken breast and the rinsed white rice. Cover the pot again and simmer for 15–18 minutes until the rice is tender and the chicken is opaque and cooked through (internal temperature of 165°F / 74°C).
  4. Remove the pot from the heat. Discard the bay leaf. Stir in the fresh parsley and lemon juice.