This chicken soup uses brown rice, vegetables, and a clean herb broth with a staged method that keeps the chicken tender.

Equipment

• Large heavy pot with lid
• Cutting board reserved for raw poultry
• Thermometer

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• ¾ cup / 140 g brown rice, rinsed
• 8 cups / 1.9 L low-sodium chicken broth
• 1 teaspoon thyme
• 1 bay leaf
• 1¼ lb / 570 g boneless skinless chicken thighs
• ¾ teaspoon salt, pepper
• 1 cup frozen peas
• 1 tablespoon lemon juice

Preparation

• Keep raw chicken separate from vegetables and wash hands after handling.
• Rinse rice.

Step-by-step directions

1. Cook onion, carrots, and celery in oil over medium heat 7 minutes.
2. Add garlic for 30 seconds, then rice, broth, thyme, and bay leaf. Simmer covered 25 minutes.
3. Add whole chicken thighs and simmer gently 15–20 minutes.
4. Remove chicken when every piece reaches 165°F / 74°C; rest 5 minutes and shred.
5. Return chicken with peas and cook 3 minutes. Remove bay leaf, add lemon, salt, and pepper.

How to tell it is ready

Rice is tender, broth is lightly thickened, and chicken measures at least 165°F / 74°C.

Substitutions and variations

• Use white rice but add it with the chicken and reduce cooking time.
• Use cooked leftover chicken; add during the final 5 minutes.
• Replace peas with chopped spinach.

Common problems

• Mushy rice: soup boiled hard or cooked too long.
• Dry chicken: it remained in the pot after reaching temperature.
• Salty broth: concentrated stock was not diluted.

Allergen and safety notes

Raw poultry must not contact ready-to-eat food. Measure chicken at its thickest point.

Storage and reheating

Cool in shallow containers within 2 hours. Refrigerate 3–4 days or freeze up to 3 months. Reheat to 165°F / 74°C.

Serving ideas

Serve with whole-grain bread or a crisp salad.

Rice absorbs broth during storage; add water when reheating.