- 1 tablespoon neutral oil
- 2 pounds boneless skinless chicken (I used half chicken thighs, half chicken tenders but use whatever is on sale!)
- 1 yellow onion peeled and diced
- 4 large carrots peeled and large-diced
- 1 tablespoon dry thyme
- 10 cups water
- ¾ cup white rice I used short grain
- ½ cup fresh dill roughly chopped
- Salt and pepper to taste
Prepare the chicken:
Pat the chicken dry and dice it into cubes. You'll break it apart later with a fork, so it doesn't have to be perfect.
Season the chicken all over with salt and pepper.
Cook the rice:
Bring the soup back to a boil. Add the rice and reduce heat to medium-low. Hard simmer for 30 minutes until tender. The broth should reduce down and be pretty rich at this point.
You can add a bit more water in 1/2 cup increments if the rice absorbs too much liquid!
Calories: 303kcal | Carbohydrates: 24g | Protein: 34g | Fat: 7g | Sodium: 227mg | Fiber: 2g | Sugar: 3g | Vitamin C: 9mg