Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, chopped into 1-inch cubes
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 1 cup long-grain white rice, rinsed
  • 6 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.5 tsp poultry seasoning
  • 1 cup heavy cream, room temperature
  • 1 tbsp fresh lemon juice
  • 1.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Melt the 3 tbsp of butter in your pot over medium heat until it foam and bubbles. Add the diced onion, carrots, and celery, cooking for 6 minutes until the onions are translucent.
  2. Stir in the chopped chicken breast cubes and season with half the salt. Cook for 5 minutes until the edges turn golden.
  3. Add the minced garlic, dried thyme, and poultry seasoning. Stir constantly for 1 minute until the kitchen smells like Thanksgiving.
  4. Add the rinsed rice to the pot and stir to coat every grain in the herb butter. Toast for 2 minutes until the grains look slightly translucent.
  5. Pour in 1 cup of the bone broth and scrape the bottom of the pot with your spoon. This releases all the savory bits stuck to the base.
  6. Add the remaining bone broth and the bay leaf. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until the rice is tender but not mushy.
  7. Whisk a ladle of the hot broth into the heavy cream in a separate small bowl.
  8. Pour the tempered cream into the pot and stir gently. Add the lemon juice and the remaining salt and pepper.
  9. Stir in the chopped parsley and remove the bay leaf. Let it sit for 3 minutes until the broth thickens slightly.
  10. Ladle into deep bowls while the steam is still rising.