Ingredients
2chicken breasts,(1 to 1½ lbs) bone-in, skin removed
1cupwhite rice,long-grain, like basmati
2ribscelery,diced small
2medium carrots,peeled, diced small
1onion,diced small
2clovesgarlic,peeled but left whole
1tspsalt,plus more to taste
½tspground black pepper
8cupschicken stock,unsalted or low sodium
3tbsplemon juice,(about ½ lemon)
fresh parsley,chopped, for serving
Preparation
Combine the chicken, white rice, celery, carrots, onions, garlic, salt, and pepper in a large pot.
Add the chicken stock and bring to a boil over high heat.
Once the soup is boiling, reduce the heat to keep the soup at a gentle simmer.
As the soup simmers, skim off any foam that collects on the surface with a spoon.
Continue to simmer for about 25 minutes until the rice and vegetables are tender.
Remove the soup from heat.
Remove the chicken and garlic cloves using a slotted spoon or tongs.
Transfer the chicken breasts to a bowl and shred with two forks. Discard the bones.
Return the shredded chicken to the pot.
Smash the garlic cloves into a paste against a cutting board using a fork or the flat of a knife.
Stir the paste back into the soup.
Stir the lemon juice into the soup, and taste. The soup should taste rich, barely salty, and with just a hint of lemon.
Add more salt or lemon juice as needed until it tastes good to preference.
Divide among bowls and sprinkle with some parsley for serving.
