2 tablespoons extra virgin olive oil
1 medium sweet onion , diced
2 medium carrots , peeled and sliced thin
2 cloves garlic , minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/8 teaspoon cracked red pepper flakes
48 ounce carton low-sodium chicken broth
1/2 cup uncooked long grain white rice
3 tablespoons lemon juice
2-3 tablespoons fresh chopped parsley
1 1/2 cups chopped cooked chicken
In a Dutch oven pot, warm olive oil over medium-high. Sauté onion and carrots for about 4 minutes, until softened. Add in the garlic and cook for 30 seconds until fragrant.
Season with the salt, pepper, thyme, and cracked red pepper flakes.
Pour in the chicken broth; bring to a boil. Add rice and reduce heat to a gentle simmer, stirring occasionally for 20-22 minutes until the rice has plumped up and is tender. (It will seem like the tiniest bit of rice, but it will absorb the liquid and expand a lot!)
Stir in the lemon juice and parsley. Then stir in the chicken.
Taste and add a couple more grinds of salt and pepper, if desired. The rice will continue to plump up as the soup sits and cools.
Serve in bowls with some crusty bread and enjoy!