Gather all your ingredients: diced chicken, rice, chopped vegetables, broth, and herbs. Prepare your heavy-bottomed pot, sharp knife, and measuring cup to keep everything within reach.
Dice the chicken into bite-sized pieces, aiming for even chunks that cook uniformly.
Heat a splash of olive oil in the heavy-bottomed pot over medium heat. Add the chicken and sauté until golden and cooked through, about 5 minutes. You'll notice a nutty aroma as it browns.
Add the diced onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables soften and release their sweet aroma, about 10 minutes. They should look translucent and fragrant.
Pour in the chicken broth and bring the mixture to a gentle simmer. Then, add the rice, stirring briefly to combine. Cover the pot with a lid.
Reduce the heat to low and let the soup simmer gently for about 20 minutes, or until the rice is tender but still has a slight chew. Stir occasionally to prevent sticking.
Check the rice—if it’s tender and the broth has thickened slightly, season with salt and pepper to taste. Squeeze in the fresh lemon juice to brighten the flavors.
Garnish the hot soup with chopped parsley or cilantro just before serving for a fresh burst of flavor and color.
Serve the steaming chicken and rice soup hot, perhaps with crusty bread on the side for a complete, cozy meal.
