Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • 1/4 cup (32g) all-purpose flour
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 cup (190g) long-grain white rice, uncooked
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cubed
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the onion, carrots, and celery, cooking for 6–8 minutes until softened and translucent.
  2. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly pour in the chicken broth while whisking vigorously to ensure no lumps form. Bring the liquid to a gentle simmer.
  5. Add the cubed chicken thighs and uncooked rice. Lower the heat to medium-low, cover, and simmer for 20–25 minutes until rice is tender and chicken is cooked through.
  6. Remove the bay leaf. Stir in the heavy cream and parmesan cheese on low heat until the cheese is melted and the soup is glossy.
  7. Stir in the lemon juice, salt, and black pepper to finish.