chicken soup

today’s recipe is perfect for freezing so if you have extras, you’re in luck! the full recipe is below!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

start by heating the oil in a large pot over medium heat

Step 2

seasoning the chicken thighs all over with 1 tsp salt, 1/2 tsp black pepper, 1 tsp italian seasoning, & 2 tsp paprika.

Step 3

when the oil is heated, add in the chicken. fully cook the chicken by letting sit in the oil for about 7-9 minutes on each side

Step 4

remove from the pot, cut into small pieces, and set aside.

Step 5

in the same pot, add the chopped onion and sauté, stirring frequently, for 5 minutes.

Step 6

add in the celery & carrots and sauté until the onion is translucent.

Step 7

add in the garlic and remaining salt, black pepper, & italian seasoning.

Step 8

mix well and once the spices are incorporated and aromatic, add in the broth, water, lemon juice + zest, & rice.

Step 9

cover the pot and bring to a boil.

Step 10

once boiling, let the soup simmer for 20 minutes, covered.

Step 11

after the 20 minutes the rice should be fully cooked. you may need to add more water at this point depending on how liquidy you want the soup.

Step 12

add in the coconut milk, dill, & parsley, and add back the chicken. mix to incorporate and let simmer on low until ready to serve.

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