1cupleftover cooked lemon rice pilaf**Click the link up above for the recipe
1tbspfresh parsley, finely chopped
Instructions
Heat the butter in a medium Dutch oven or large saucepan over medium-high heat. Add the onion and cook stirring occasionally until translucent, about 5 minutes.
Add the carrots, celery, garlic, chicken bouillon powder, dried thyme, dried parsley, sea salt, and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute.
Add the chicken broth, water, and chicken thighs and bring to a simmer. Cover with a lid, reduce the heat to low, and simmer for 30-40 minutes, stirring occasionally.
Meanwhile, make the lemon rice pilaf (or use your leftover rice) or cook 1/2 cup of long grain or Jasmine rice per instructions.
Remove the soup from the stove. Taste and re-season if needed then stir in the fresh parsley.
Spoon some rice into each serving bowl then ladle soup over it. Serve immediately. Enjoy.