📖 Instructions

1. First, dice the carrots, celery, and onion. Mince the garlic. I like to prep all my veggies at once; it makes the cooking process so much smoother.
2. Next, in a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced carrots, celery, and onion. Cook until the vegetables start to soften, about 5-7 minutes. Don't rush this step; well-sautéed veggies build a great flavor base. Trust me, its worth it.
3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic can ruin the whole dish. I’ve learned this the hard way, believe me.
4. Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
5. Add the chicken breasts to the pot. Make sure they are fully submerged in the broth. Simmer for about 15-20 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C).
6. Once the chicken is cooked, remove it from the pot and shred it with two forks. Set aside.
7. Add the rice to the pot and cook according to package directions, usually about 15-20 minutes. If the rice absorbs too much liquid, add a little more chicken broth. I prefer my rice slightly al dente; it holds up better in the soup.
8. Stir in the shredded chicken, lemon juice, and lemon zest. Season with salt and pepper to taste. Adjust the seasoning as needed; everyone's taste buds are different.
9. Finally, stir in the fresh parsley and dill. These fresh herbs add a burst of brightness and freshness. I highly recommend using fresh herbs if you can; they really elevate the soup.
10. Ladle the soup into bowls and serve hot. Garnish with extra parsley or dill, if desired. Enjoy!