Ingredients
Method
- Heat 1 tablespoon Olive Oil in a large pot over medium-high heat. Add the 1 pound Chicken Thighs and sear for about 2-3 minutes on each side.
- Add in the 1 Sweet Onion (diced), 2 Carrots (diced), 1 Red Bell Pepper (diced), and 2 Stalks Celery (diced), and cook until tender, about 5-6 minutes.
- Add the 2 Garlic Cloves (chopped) and 1 teaspoon Thyme (chopped) and cook until fragrant, about a minute.
- Add the 5 Cups Chicken Broth, 1 Bay Leaf, and 1/3 Cup Uncooked brown rice, then bring it to a boil.
- Reduce the heat and simmer until rice is cooked through, about 20-25 minutes. Remove the chicken and shred it using two forks.
- Return the shredded chicken to the pan and stir in the juice from 1 Lemon, zest, and a Handful Parsley. Season with salt and freshly ground pepper, to your taste, and enjoy!
Notes
- Don't overcook the rice: The rice will continue to absorb liquid even after the heat is off. Cook until just tender, around 20-25 minutes, to avoid a mushy texture.
- For food safety, ensure chicken reaches an internal temperature of 165°F (74°C) before shredding. Use a meat thermometer to check.
- Storage: Leftover chicken lemon soup can be refrigerated in an airtight container for up to 3-4 days. For longer storage, freeze portions for up to 3 months, then reheat gently on the stovetop or microwave, adding a splash of broth if needed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For food safety, ensure chicken reaches an internal temperature of 165°F (74°C) before shredding. Use a meat thermometer to check.
- Storage: Leftover chicken lemon soup can be refrigerated in an airtight container for up to 3-4 days. For longer storage, freeze portions for up to 3 months, then reheat gently on the stovetop or microwave, adding a splash of broth if needed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.