Chicken bone broth infused with herbs, cooked with chicken, rice, lemon juice and lots of veggies. Comfort food for the soul!

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1. Prep the ingredients: slice carrots and celery, mince garlic, slice onion, cut chicken breast into two pieces, and juice the lemon.

2. Heat olive oil in a Dutch oven or large pot. Add garlic and onion and sauté over medium-high heat for 1-2 minutes until fragrant.

3. Add carrots and celery to the pot and sauté for another 1-2 minutes.

4. Pour in chicken broth, then add bay leaves, dill, and lemon juice. Bring to a boil.

5. Add chicken breast and basmati rice. Bring back to a boil and cook for 10-12 minutes, or until chicken is cooked through.

6. Remove chicken from the pot, shred it using forks, and return the shredded chicken to the soup.

7. Remove bay leaves. Add salt and pepper to taste. Optionally, add chicken bouillon to enhance flavor.

8. Remove from heat. Serve hot and enjoy!

For deeper flavor, use homemade chicken bone broth.

Chicken thighs can be used instead of breast for added richness.

Adjust lemon juice to your taste preference for a brighter or more subtle flavor.

Leftovers can be stored in the fridge for up to 4 days.