# Components:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup baby spinach or kale, chopped (optional)
07 - 1 tablespoon fresh parsley, chopped (plus more for garnish)
→ Grains
08 - 2/3 cup long-grain white rice, rinsed
→ Liquids
09 - 8 cups low-sodium chicken broth
→ Seasonings
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - 1/2 teaspoon black pepper
14 - 3/4 teaspoon salt, or to taste
15 - Juice of 1/2 lemon (optional, for brightness)
→ Fats
16 - 1 tablespoon olive oil
# Method:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Add minced garlic to the pot and sauté for 1 minute until fragrant.
03 - Stir in chicken pieces and cook for 2 to 3 minutes, just until lightly browned on exterior. Chicken will finish cooking during the simmering process.
04 - Add rinsed rice, dried thyme, dried oregano, bay leaf, salt, and black pepper. Pour in chicken broth and bring mixture to a boil over medium-high heat.
05 - Reduce heat to low, cover pot, and simmer for 20 minutes, stirring occasionally, until rice is tender and chicken is fully cooked through.
06 - Stir in chopped spinach or kale and cook for 2 to 3 minutes until greens are wilted.
07 - Check seasoning and add additional salt or pepper as needed. Stir in lemon juice and fresh parsley.
08 - Discard bay leaf. Ladle soup into bowls and serve hot, garnishing with additional parsley if desired.
