Ingredients
1 pound chicken thighs
1 onion diced
3 carrots diced
3 stalks celery diced
2 bay leaves
Salt and pepper to taste
1 tablespoon olive oil
2 garlic cloves minced
½ teaspoon thyme
½ cup short grain or Arborio rice
Juice of 2 lemons
Parsley for serving
Instructions
1. Place chicken and scraps from the outer layers and end of the onions, carrots and celery in a large
stock pot. Add bay leaves and 8 cups water and season with salt and pepper. Bring to a boil;
reduce heat and simmer until chicken is fork-tender, about 30 minutes.
2. Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the
vegetable scraps.
3. Heat oil in a large pot over medium heat. Add the chopped onions, carrots, celery, garlic and
thyme and cook until tender, about 4-5 minutes. Stir in the shredded chicken and rice, then return
the broth to the stockpot and bring a boil.
4. Reduce the heat and simmer until the rice is cooked, about 20 minutes.
Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh
parsley, if desired.
