Brazil Nut Free Chicken and Rice Soup

Total time55 min

Prep time15 min

Cook time40 min

4.7

(22)

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Ingredients

6 servings

2 tbsp garlic-infused oil
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
1 tsp dried thyme
½ tsp dried oregano
½ tsp fine salt, plus more to taste
¼ tsp black pepper, plus more to taste
8 cups chicken broth
1 ½ lb boneless, skinless chicken breasts or thighs
¾ cup long-grain white rice, uncooked
6 scallions, green tops only, thinly sliced
2 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the carrots and celery and cook, stirring occasionally, until softened and the celery is translucent at the edges, about 6–7 minutes.
2
Stir in the dried thyme, dried oregano, salt, and pepper and cook until fragrant, about 1 minute.

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