Ingredients
1.5 lbs (700g) boneless, skinless chicken breasts or thighs

2 tbsp olive oil or unsalted butter

1 medium yellow onion, finely diced

3 medium carrots, sliced into rounds

3 stalks celery, chopped

3 cloves garlic, minced

6 cups low-sodium chicken broth

1/2 cup uncooked white rice (jasmine or long-grain) or cooked rice

1/2 tsp dried thyme

1 bay leaf

1/2 tsp kosher salt (adjust to taste)

1/4 tsp freshly cracked black pepper

1/4 cup fresh flat-leaf parsley, finely chopped

1 tbsp fresh lemon juice (optional, for brightness)

Sauté the Aromatics: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–6 minutes until soft and fragrant. Add the minced garlic and sauté for another minute.

Simmer the Chicken & Broth: Pour in the chicken broth, then add dried thyme, bay leaf, salt, and black pepper. Place the raw chicken breasts directly into the broth. Bring to a gentle boil, then lower the heat to medium-low, cover, and simmer for 15–20 minutes until the chicken is cooked through (internal temperature reaches 165°F / 74°C).

Shred the Chicken: Transfer the cooked chicken to a cutting board using tongs. Use two forks to shred it into bite-sized pieces.

Cook the Rice: Stir the uncooked rice into the simmering pot. Cover and cook for 12–15 minutes until the rice is tender. (If using pre-cooked rice, stir it in during the final 3 minutes).

Combine & Finish: Return the shredded chicken to the pot. Stir in fresh parsley and lemon juice (if using). Remove the bay leaf, adjust seasoning with extra salt and pepper if needed, and serve warm.”