Ingredients:

  • 2 Tbsp Unsalted Butter or 2 Tbsp olive oil
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery stalks, diced
  • 3 large Garlic cloves, minced
  • 4 large Bone-in, skin-on Chicken Thighs (approx. 700 g)
  • 10 cups Low-Sodium Chicken Stock
  • 2 cups Water
  • 1 tsp Dried Thyme
  • 2 large Bay Leaves
  • 1 Tbsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 cup Long-Grain White Rice
  • 1/2 cup Fresh Parsley, chopped
  • 2 Tbsp Fresh Dill, chopped (optional)
  • 3 Tbsp fresh Lemon Juice

Instructions:

  1. Melt the Butter: In a large stockpot or Dutch oven over medium heat, melt the butter (or heat the oil).
  2. Sauté Aromatics: Add the diced onion, carrot, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and translucent (sweating, not browning).
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not burn the garlic.
  4. Add Liquid and Seasoning: Pour in the chicken stock and water. Add the chicken thighs, bay leaves, dried thyme, salt, and pepper.
  5. Bring to a Simmer: Bring the liquid up to a gentle boil, then immediately reduce the heat to maintain a low, steady simmer.
  6. Skim Impurities: As the soup simmers (especially in the first 10 minutes), use a slotted spoon to skim off any foam or impurities that rise to the surface. This keeps the broth clear.
  7. Poach Chicken: Simmer gently, partially covered, for 30–35 minutes, or until the chicken is fork-tender.
  8. Remove Chicken: Carefully remove the chicken thighs and bay leaves from the pot. Set the chicken aside to cool slightly. Leave the broth simmering.
  9. Cook the Rice: Add the long-grain rice to the simmering broth. Cook for 15–18 minutes, or until the rice is tender but still holds its shape.
  10. Shred Chicken: Once cool enough to handle, remove the skin and bones from the chicken. Shred or dice the meat into bite-sized pieces.
  11. Combine and Finish: Return the shredded chicken to the soup pot. Stir in the fresh parsley, dill (if using), and fresh lemon juice.
  12. Adjust Seasoning: Taste the broth and add more salt, pepper, or lemon juice as needed until the flavour is punchy and balanced. Serve immediately.