Ingredients
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2 tbsp olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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3 medium carrots, diced
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2 celery stalks, diced
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1 tsp dried thyme
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1/2 tsp dried rosemary
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Salt and black pepper to taste
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6 cups chicken broth
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2 cups cooked shredded chicken (rotisserie or poached)
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1 cup long-grain white rice
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2 tbsp fresh parsley, chopped
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Optional: squeeze of lemon juice for brightness
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery for 5–6 minutes until softened.
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Add thyme, rosemary, salt, and pepper. Cook 1 minute to release the aromas.
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Pour in chicken broth and bring to a boil.
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Stir in rice, reduce heat, and simmer for 15–20 minutes until rice is tender.
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Add shredded chicken and cook 5 more minutes until heated through.
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Adjust seasoning with salt and pepper. Stir in chopped parsley and optional lemon juice before serving.
Notes
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Use brown rice for a nuttier flavor, but increase cooking time by 10–15 minutes.
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Leftovers can be stored in the fridge for up to 3 days.
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For a creamier version, stir in 1/4 cup heavy cream at the end.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Calories: 280