Ingredients

• •2 tablespoons olive oil, divided
• •2 cloves garlic, minced
• •6 cups chicken broth
• •1 pound boneless skinless chicken tenders, cooked and shredded
• •3 carrots, diced
• •3 celery ribs, diced
• •1/2 teaspoon dried thyme
• •1 teaspoon red pepper flakes
• •2/3 cup long-grain white rice
• •2 tablespoons freshly squeezed lemon juice (or more, to taste)
• •2 tablespoons chopped fresh dill
• •Salt and black pepper, to taste

Instructions

1. 1Heat olive oil in a skillet over medium heat. Add chicken and season with salt and pepper; cook until golden, about 10 minutes. Shred chicken and set aside.
2. 2In a large stockpot heat remaining oil; cook garlic until fragrant, about 1 minute. Stir in the chicken broth, shredded chicken, carrots, and celery. Add the thyme and red pepper flakes. Cook over medium-high heat, stirring occasionally, until tender, about 20 minutes.
3. 3Reduce heat. Stir in rice; cover and cook for 10 minutes. Cook, covered, until the rice is tender, about 10 more minutes.
4. 4Stir in dill and lemon juice; season with salt and pepper to taste.