A hearty and tasty soup that's loaded with chicken and vegetables.
Heat oil in a large pot over medium-high heat. Add the chicken and sear for about 2-3 minutes on each side.
Add in the onions, carrot, bell pepper and celery and cook until tender, about 5-6 minutes.
Add the garlic and thyme and cook until fragrant, about a minute.
Add the chicken broth, bay leaf, and brown rice, then bring to a boil.
Reduce the heat and simmer until rice is cooked through about 20-25 minutes. Remove chicken and shred it using 2 forks.
Return the shredded chicken to the pan and stir in lemon juice, zest, and parsley. Season with salt and pepper to your taste and enjoy!