This cozy, brothy soup builds layers of flavor fast: tender carrots and celery soften in garlic-infused oil, then dried thyme and oregano bloom right in the pot before a hearty pour of chicken broth brings it all together. Whole chicken pieces simmer until juicy, then get shredded and folded back in alongside soft, plump long-grain rice that soaks up all that savory broth. A finishing splash of lemon juice and a scatter of sliced scallions brighten every spoonful, while fresh parsley adds a little herby lift on top. It's the kind of simple, one-pot comfort food that feels like a hug in a bowl, especially when the weather turns. Thanks to its straightforward mix of broth, rice, chicken, and vegetables, this one is a great fit for a gluten free table without any fuss.
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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.
Stir in the dried thyme, dried oregano, salt, and pepper and cook until fragrant, about 1 minute.
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