Ingredients
- 3 sticks celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 1/2 medium onion, chopped
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 8 cups chicken broth
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 bay leaves
- 1.5 pounds uncooked chicken breasts
- 3/4 cup uncooked white rice, rinsed and drained
- 1 squeeze of lemon juice
- 4 tablespoons fresh parsley, chopped
Instructions
- In a large soup pot, heat butter and olive oil over medium-high heat. Sauté celery, carrots, and onions for 5–7 minutes until softened.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in flour and cook for 1 minute until lightly browned.
- Pour in chicken broth, stirring to dissolve the flour.
- Add oregano, thyme, salt, pepper, and bay leaves. Stir to combine.
- Add uncooked chicken breasts and rinsed rice to the pot. Bring to a boil, then reduce to a simmer. Cover and simmer for 20–25 minutes until chicken is cooked and rice is tender.
- Remove chicken, cut into bite-sized pieces, and return to the pot.
- Add a squeeze of lemon juice and adjust salt and pepper to taste.
- Sprinkle fresh parsley before serving for color and flavor.
- Serve hot. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Notes
- For a creamier texture, stir in ½ cup of heavy cream at the end (optional).
- Use rotisserie chicken for a shortcut—add it after the rice is cooked.
- Feel free to use brown rice, but increase cooking time accordingly.
- Remove bay leaves before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 183
- Sugar: 3g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
