Lemony Chicken Soup
Nothing better than a bowl of chicken rice soup with the added zest of lemon and dill, especially during these times spent at home with the family. This soup is kid and family friendly and easy for baby to eat. 

Lemony Chicken Rice Soup:
1-2 stalks of celery, cut length wise and finely diced
1/2 onion diced
2 qt of low sodium chicken broth
20 oz boneless skinless chicken thigh
1/2 cup of green peas
1 garlic clove (optional)
1 whole lemon
1/4 cup of fresh dill
1/2 cup of basmati rice
1 tsp of thyme
Salt and pepper to taste
1/2 tbsp of olive or avocado oil

In a heated pot, on medium, add oil and sauté garlic, onions and celery until translucent.
Add chicken thighs and let it sear on both sides for a minute.
Add broth, season with salt and pepper, thyme and bring to a boil.
Add the green peas, cover the pot and let simmer for about 20 minutes until chicken is fully cooked.
Take out the chicken and shred with a fork.
Add back into broth. Add the dill and squeeze whole lemon.

For the rice:
Add one cup of rice with two cups of water into a pot. Bring to a boil and then cover and let simmer for 15-20 minutes until rice is cooked through.

Add desired amount of rice into individual soup, garnish with more dill and squeeze more lemon for extra lemony kick.

Stay safe and healthy, everyone!