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Instructions
Heat olive oil in a large pot over medium-high heat.
Dab chicken thighs dry with paper towels, season both sides with salt and pepper.
Add to pot and sear until browned on bottom, about 4 minutes. Turn and cook 2 minutes longer. Transfer to a plate.
Return pot to medium-high heat (there should be about 1 Tbsp oil in pot now, if needed you can add a little more). Add onion, carrots, and celery and saute 5 minutes.
Add garlic and saute 1 minute longer.
Pour in 7 cups chicken broth, add thyme, bay leaves and parmesan rind. Season with salt and pepper to taste.
Bring mixture to a simmer then stir in rice, and return chicken thighs to pot.
Reduce to low heat. Cover pot and let simmer until thighs are cooked through, about 8 minutes (they should be 165 in center of thickest portion).
Transfer thighs to a cutting board (shake rice that sticks back into pot). Let rest 5 minutes then cut chicken into small pieces.
Meanwhile let soup continue to simmer, covered, until rice is tender, about 8 to 12 minutes longer.
Remove soup from heat. Remove parmesan rind and bay leaves. Stir in chicken, parsley and lemon juice.
As soup rests it will thicken you can thin with remaining 1 cup chicken broth if desired. Serve with shredded parmesan cheese to taste.
Notes
*Some reviews have mentioned their soup being thicker than they’d like. Recipe originally listed 1 cup rice but you may want to go with 3/4 cup if you don’t want it quite as thick.