Total Time: 1 hour 30 minutes
- 1/2 cup uncooked jasmine rice
- 1 TBSP olive oil
- 2 1/2 pounds bone-in skin-on chicken thighs
- salt & pepper
- 1 yellow onion, chopped small
- 1 rib of celery, chopped small
- 1 carrot, peeled and chopped small
- 2 garlic cloves, minced
- 6 cups chicken stock
- 6 ounces fresh baby spinach leaves, stems trimmed
- 2 TBSP fresh lemon juice
- Add the rice and 3/4 cup of water to a small saucepan over medium-high heat. When it begins to boil reduce the heat to low and cover with a lid. Cook over low heat, without removing the lid, for 10 minutes. Take off the heat and set aside, keep the lid on!.
- Pat the chicken thighs dry with paper towels and generously season with salt & pepper. Heat the oil in a dutch oven or large pot over medium-high heat. When the oil is hot sear the chicken thighs skin-down down until skin is well browned, about 5 minutes. Transfer chicken to a plate and set aside.
- Reduce the heat to medium and add the onion, celery, and carrot to the dutch oven. Cook the vegetables, stirring occasionally, until they begin to soften, about 5 minutes. Stir in the garlic and cook until fragrant, about 10 seconds. Add the chicken back into the pot along with the chicken stock. Bring to a boil then cover the pot and reduce the heat to medium-low. Simmer until chicken is cooked through and very tender, 30 to 40 minutes.
- Transfer the chicken to a plate using a slotted spoon. Shred the chicken discarding the skin and bones then return the chicken to the pot.
- Stir in the spinach, lemon juice, and cooked rice. Cook until spinach is wilted and soup is heated through, about 5 more minutes. Season with salt & pepper to taste.