Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 lb boneless skinless chicken breast, cubed into 1/2 inch pieces
  • 3/4 cup long-grain white rice
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent and carrots soften. Stir in minced garlic and cook for 30 seconds.
  2. Pour in the chicken broth and stir in the dried thyme, bay leaf, salt, and pepper. Increase heat to medium-high to bring to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.
  3. Stir in the cubed chicken breast and uncooked rice. Maintain a gentle simmer, cover, and cook for 12–15 minutes, or until the chicken is cooked through and the rice is tender.
  4. Turn off the heat. Stir in the frozen peas, fresh parsley, and lemon juice. Let sit for 2 minutes for the residual heat to cook the peas. Remove the bay leaf before serving.