A cozy, nourishing soup made with tender chicken, hearty veggies, jasmine rice, and a bright lemon finish. Perfect for chilly days or anytime you want a light yet satisfying meal.
📋 Recipe Card
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Dietary: WW-Friendly
✅ Ingredients
- 2 chicken thighs (or breasts, skinless for WW-friendliness)
- 1 tbsp olive oil (or cooking spray for lighter option)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme (or 2 sprigs fresh)
- 6 cups low-sodium chicken broth
- 1–2 bay leaves (optional)
- 1 cup jasmine rice (or any long-grain rice; brown rice for extra fiber)
- 1 tbsp lemon juice (freshly squeezed)
- 1 tbsp parsley, chopped (optional garnish)
- Salt & black pepper, to taste
👩🍳 Instructions
-
Sauté Veggies:
Heat oil (or spray) in a large soup pot. Add onion, carrot, and celery. Cook 5 minutes until softened. -
Build Flavor:
Stir in garlic and thyme. Sauté for 1 minute until fragrant. -
Simmer Soup:
Pour in broth, add chicken thighs and bay leaves. Simmer gently for 20 minutes, until chicken is fully cooked. -
Shred Chicken:
Remove chicken from the pot, shred with two forks, and return to the soup. -
Cook Rice:
Stir in rice. Cover and cook another 15 minutes, or until rice is tender. -
Finish & Serve:
Remove bay leaves. Stir in lemon juice, parsley, and season with salt & pepper to taste. Serve hot.
