Ingredients
- 1 1/2 lbs boneless skinless chicken breast or thighs
- Sea salt and ground pepper, to taste
- 2 tablespoons grass-fed butter or ghee, divided
- 1 large onion, diced
- 3 large carrots, sliced
- 4 celery ribs, diced
- 1 orange bell pepper, diced
- 4 fresh garlic cloves, pressed
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 8 cups chicken bone broth
- 1 cup brown rice
- Juice of 2 fresh lemons
- Zest of 1 lemon
- Freshly chopped parsley, for garnish
Instructions
- Pat the chicken dry with paper towels and season generously with sea salt and pepper.
- Heat 1 tablespoon of butter in a large stock pot over medium heat. Sear the chicken on both sides until golden brown, then transfer to a plate and set aside.
- Add the remaining tablespoon of butter to the pot. Sauté the onion, carrots, celery, bell pepper, and garlic for 4–5 minutes.
- Stir in the Italian seasoning and bay leaf.
- Add the chicken bone broth and brown rice, then return the chicken to the pot.
- Bring the soup to a boil, then reduce heat to a simmer. Cook for 35–40 minutes, until the rice is tender and the chicken is cooked through and shreddable.
- Remove the chicken and bay leaf from the pot. Shred the chicken using two forks and discard the bay leaf.
- Return the shredded chicken to the soup and stir in the lemon juice, lemon zest, and chopped parsley.
- Serve hot and enjoy!
Notes
- Use chicken thighs for extra tenderness and flavor.
- This soup is great for meal prep and reheats well.
- Adjust lemon juice to taste for a more or less tangy broth.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
