Chicken and Rice Soup With Celery, Parsley and Lemon

8 cups chicken broth

1 pound boneless, skinless

chicken thighs

4 stalks celery, leaves reserved

and stalks thinly sliced

3⁄4 cup jasmine rice (unrinsed) Kosher salt

1⁄2 cup fresh parsley leaves 1 teaspoon fresh lemon zest, plus up to 1⁄2 cup lemon juice (from 2-3 lemons)

1 small garlic clove

1 tablespoon unsalted butter

(optional)

Instructions: In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20-30 minutes.

Finely chop together the parsley leaves, lemon zest and up to 1⁄2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.

Using tongs, remove the chicken from pot and transfer to a medium bowl. Using forks, shred the chicken, then stir it into the soup. Remove from heat, stir in the butter (if using), and season with salt. Stir in lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use all the juice.)

Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

Makes 4-6 servings