One-Pot Chicken and Rice Soup

Ingredients

• 2 bone-in chicken breasts, skin removed
• 1 cup long-grain white rice, like basmati
• 2 celery ribs, diced small
• 2 medium carrots, peeled and diced small
• 1 onion, diced small
• 2 cloves garlic, peeled but left whole
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper
• 2 quarts unsalted or low-sodium chicken stock
• Juice of 1/2 lemon
• Chopped fresh parsley, for serving

Directions

1. Put the chicken, white rice, celery, carrots, onions, garlic, salt, and pepper into a large pot. Pour in the chicken stock, then set the pot over high heat and bring everything to a boil.
2. When the soup reaches a boil, turn the heat down so it settles into a gentle simmer. Let it simmer for about 25 minutes, using a spoon to lift off any foam that gathers on top as it cooks. Keep going until the rice and vegetables are tender, about 25 minutes, then take the pot off the heat.
3. Use a slotted spoon or tongs to pull out the chicken and garlic cloves. Move the chicken breasts to a bowl and shred the meat with 2 forks. Throw away the bones, then add the shredded chicken back to the pot.
4. On a cutting board, mash the garlic cloves into a paste with a fork or the flat side of your knife. Stir that garlic paste back into the soup.
5. Add the lemon juice to the soup and give it a taste. You’re looking for something rich, just barely salty, with a small bright note of lemon. Add more salt or lemon juice as needed until it tastes right to you.
6. Ladle the soup into bowls and finish each one with a little parsley.
7. Leftovers will keep for about 1 week in the refrigerator, or up to 3 months in the freezer.