Classic Chicken and Rice Soup

From the garden

• 4 stalks celery, sliced, leaves reserved for serving
• 2 medium carrots, diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 sprigs fresh thyme

From the pantry

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts
• 8 cups chicken stock
• ¾ cup long-grain white rice, rinsed
• 1 bay leaf
• 1 lemon, cut into wedges (optional) — brightens the bowl
• salt — to taste
• black pepper

1. Warm the olive oil in a soup pot over medium heat and sweat the celery, carrots, and onion with a pinch of salt 6–8 minutes until softened but not browned. Stir in the garlic for the last minute.
2. Add the stock, bay leaf, thyme, and the whole chicken breasts. Bring to a bare simmer and poach gently 15 minutes, until the chicken reaches 165°F. Lift the chicken onto a cutting board.
3. Stir the rice into the pot and simmer 15 minutes until tender. Meanwhile, shred the chicken with two forks.
4. Return the shredded chicken to warm through, fish out the bay leaf and thyme stems, and season assertively — a bland chicken soup just needed more salt.
5. Ladle into bowls and finish with the reserved celery leaves and a squeeze of lemon if you like.