Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 2 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 cup (190g) long-grain white rice, uncooked
  • 3 cups (450g) cooked chicken breast, shredded
  • 1 tsp (5g) dried thyme
  • 1 bay leaf
  • 1 cup (30g) frozen peas
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt butter over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the garlic and thyme, cooking for 1 minute until the aroma is pungent.
  3. Pour in the chicken broth and add the bay leaf. Increase heat to bring the liquid to a gentle boil, then stir in the uncooked rice.
  4. Reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender but still holding its shape.
  5. Stir in the shredded chicken and frozen peas. Cook for another 2–3 minutes to heat the chicken through and warm the peas.
  6. Remove the bay leaf, stir in the lemon juice and fresh parsley, and season with salt and pepper.