GREEK CHICKEN AND RICE SOUP

Ingredients

• ​2 tbsp extra-virgin olive oil
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 3 cloves garlic, finely chopped
• 2 tsp oregano, crumbled
• 1 lb (0.5 kg) boneless skinless chicken thighs
• 8 cups water
• 1 cup long grain white rice
• 3 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 2 tsp grated lemon peel
• 1 1/2 tsp salt
• 1 tsp freshly ground pepper

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery; sauté until vegetables are softened, about 4 - 5 minutes. Add garlic and oregano; cook, stirring, for 1 minute. Add chicken and water; stir to combine. Bring to a boil.
2. Reduce heat and simmer, uncovered, stirring occasionally, until chicken is tender and cooked through, about 20 - 30 minutes. Remove from heat.
3. Using a slotted spoon, transfer chicken to a cutting board; reserve mixture in Dutch oven. When cool enough to handle, use two forks to shred chicken; set aside.
4. Return Dutch oven to medium heat. Add rice and lemon juice; stir to combine. Bring to a boil.
5. Reduce heat and simmer, covered, stirring occasionally, until rice is tender, about 25 minutes. Add shredded chicken, parsley, lemon peel, salt and pepper; cook, stirring, until combined and chicken is heated through. As the rice absorbs liquid, this soup is best served immediately.