Prep: 10 mins

Cook: 1 hr 15 mins

Total: 1 hr 25 mins

Servings: 6 Servings

Ingredients  

• 2 Tbsp. olive oil

• 1¼ pound chicken thighs

• 2 Tbsp. Italian seasoning

• 1 tsp. each salt and pepper

• 3 carrots, cut into coins

• 4 stalks celery, diced

• ½ red onion, diced

• 4 cloves garlic, minced

• ¼ cup all-purpose flour

• 6 cups chicken broth

• 1 cup jasmine rice

• 1 Tbsp. fresh thyme

• 1 cup heavy cream

• ½ lemon, juiced

• ½ tsp. ground black pepper

Instructions 

• Add the olive oil to a large pot over medium high heat, and season the chicken with Italian seasoning (2 Tbsp.), salt, and pepper (1 tsp). Once the pot is hot, sear the chicken on one side for 3 minutes, flip, and sear for another 3 minutes on the other side, until golden brown. Set aside.

• Add the onion, carrot, celery, and garlic to the pot, and saute until the onions are translucent and the veggies start to soften.

• Pour the flour over the veggies, toss to combine, then add in the broth slowly, stirring continuously to dissolve the flour. Once the broth is in, add the rice and thyme and return the chicken thighs to the pot.

• Cover the soup and let simmer for 35 minutes, scraping the bottom of the pan every 5-10 minutes so nothing sticks to the bottom of the pot. Test the rice for doneness. Pull the chicken thighs out, shred them, and return back to the soup.

• Stir in the cream, lemon juice, pepper, and taste for salt. Garnish with additional thyme and a lemon wedge, serve, and enjoy!