# What You’ll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup baby spinach or kale, chopped (optional)
07 - 1 tablespoon fresh parsley, chopped (plus more for garnish)
→ Grains
08 - 2/3 cup long-grain white rice, rinsed
→ Liquids
09 - 8 cups low-sodium chicken broth
→ Seasonings
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - 1/2 teaspoon black pepper
14 - 3/4 teaspoon salt, adjusted to taste
15 - Juice of 1/2 lemon (optional, for brightness)
→ Fats
16 - 1 tablespoon olive oil
# Method:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 4–5 minutes until softened.
02 - Add garlic and sauté for 1 minute until fragrant.
03 - Stir in chicken pieces and cook for 2–3 minutes, just until lightly browned. Note that chicken will finish cooking in the soup.
04 - Add rice, thyme, oregano, bay leaf, salt, and pepper. Pour in the chicken broth and bring to a boil.
05 - Reduce heat to a simmer, cover, and cook for 20 minutes, stirring occasionally, until rice is tender and chicken is cooked through.
06 - Stir in chopped spinach or kale and cook for 2–3 minutes until wilted.
07 - Check seasoning and add more salt or pepper if needed. Stir in lemon juice and parsley.
08 - Discard bay leaf. Serve hot, garnished with extra parsley if desired.
