Ingredients:

  • 2 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 medium (100g) carrots, sliced into rounds
  • 2 stalks (60g) celery, chopped
  • 3 cloves (15g) garlic, minced
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 cup (190g) long-grain white rice, uncooked
  • 3 cups (450g) rotisserie chicken, shredded or cubed
  • 1 tsp dried Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the chicken broth and bring the mixture to a gentle boil.
  4. Stir in the uncooked rice, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender.
  5. Stir in the shredded rotisserie chicken and simmer for 2–3 minutes until the meat is heated through.
  6. Remove from heat and stir in the lemon juice and fresh parsley.