Greek Lemon Chicken Soup

1. In a large saucepan, heat the olive oil over medium heat. Add the diced onion, celery, and carrots, and sauté until the vegetables are tender and the onion becomes translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 20 seconds until fragrant.

2. Season the mixture with kosher salt and black pepper.

3. Add the Arborio rice to the saucepan, stirring to coat it in the oil.

Read more