Greek Lemon Chicken Soup with Rice and Dill

In a large pot, heat the olive oil over medium heat.

Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened and fragrant.

Pour in the chicken broth and bring it to a boil.

Add the chicken breasts to the pot and cook for 15-20 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).

Once cooked, remove the chicken breasts, shred them with a fork, and set aside.

2. Prepare the Soup: