Sometimes meal routines don’t feel very exciting, but you will be pleasantly surprised when your menu includes Everyday Soup. Loaded with a rich, lemon-chicken broth, chicken thigh meat, and jasmine rice, you will be dreaming of this delightful bowl each and every day. You can’t go wrong making Everyday Soup a great meal habit for an opportunity to enjoy a refreshing take on chicken and rice. It’s not every day you get to eat this good… but it should be!


  • 8 cups chicken broth
  • 1 pound chicken thighs, boneless and skinless
  • 4 stalks celery, stalks thinly sliced and leaves finely chopped, divided
  • 3/4 cup jasmine rice, unrinsed
  • salt, to taste
  • 1/2 cup fresh parsley leaves, finely chopped
  • 1 teaspoon lemon zest, finely chopped
  • 1 small clove garlic, grated
  • 1 tablespoon unsalted butter
  • lemon juice, to taste, freshly squeezed


Step 1 –In a large Dutch oven over medium-high heat, add the chicken broth, the chicken thighs, the sliced celery stalks, the rice, and the salt and bring to a simmer, stirring frequently.

Step 2 –Reduce the heat to medium-low. Simmer the soup mixture until the chicken reaches an internal temperature of 165 degrees F and the rice starts to break down, about 20-30 minutes.

Step 3 –In a small bowl, add the parsley leaves, the lemon zest, about 1/2 cup of the chopped celery leaves, the garlic, and the salt and stir to combine. Set it aside.

Step 4 –Transfer the chicken thighs to a large plate and use two forks to shred them into bite-sized pieces.

Step 5 –Add the shredded chicken to the soup and stir to combine.

Also Read:  Creamy Whipped Parsnips

Step 6 –Transfer the soup from the heat. Add the butter to the soup and stir to combine.

Step 7 –Taste the soup and season with the salt, as needed. Stir to combine.

Step 8 –Add the lemon juice, a little at a time, to the soup until it is citrusy, but still has a strong chicken broth flavor. Stir to combine.

Step 9 –Serve the soup sprinkled with the reserved herb mixture.