Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 3 medium Carrots, sliced into 1/4 inch rounds
  • 2 stalks Celery, diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 8 cups Chicken Bone Broth
  • 1 lb Rotisserie Chicken, shredded
  • 1 Bay Leaf
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1.5 cups Cooked Long-Grain White Rice
  • 1 tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent. Add the garlic and thyme and sauté for another 60 seconds until fragrant.
  2. Pour in the chicken bone broth and add the bay leaf, sea salt, and black pepper. Bring the mixture to a rolling boil, then immediately reduce the heat to a low simmer. Let simmer for 10 minutes to allow flavors to meld.
  3. Stir in the shredded rotisserie chicken and the pre-cooked rice. Simmer for 2-3 minutes until heated through. Remove from heat, stir in the fresh lemon juice and chopped parsley, and serve hot.