Hearty Chicken and Rice Soup

Ingredients:

1 tablespoon olive oil

1 small onion, finely chopped

2 garlic cloves, minced

2 carrots, peeled and diced

2 celery stalks, diced

1 cup uncooked rice (you can also use orzo or another small pasta)

6 cups chicken broth (preferably homemade or low-sodium)

2 cups cooked chicken, shredded or diced (optional for added protein)

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

1 bay leaf

Salt and pepper to taste

1/4 cup chopped fresh parsley

1 tablespoon lemon juice (optional, for a bright flavor)

Instructions:

Sauté the Vegetables:

In a large pot, heat the olive oil over medium heat.

Add the chopped onion, garlic, carrots, and celery.

Sauté until the vegetables are softened, about 5 minutes.

Add the Rice and Broth:

Stir in the uncooked rice and cook for 1-2 minutes, stirring occasionally.

Pour in the chicken broth and add the thyme, bay leaf, salt, and pepper.

Cook the Soup:

Bring the soup to a boil, then reduce the heat to low and cover the pot.

Let the soup simmer for about 20-25 minutes, or until the rice is tender.

Add the Chicken:

If using, stir in the cooked chicken and let it heat through for about 5 minutes.

Remove the bay leaf and discard.

Finish the Soup:

Stir in the chopped parsley and lemon juice if using.

Taste and adjust the seasoning with more salt and pepper if needed.

Serve:

Ladle the soup into bowls and serve hot. This soup pairs wonderfully with crusty bread.

This simple yet flavorful soup is perfect for a chilly day or when you need a comforting meal. Enjoy!