Chicken and Rice Soup
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper to taste
8 cups chicken broth
1 cup uncooked long-grain white rice
2 cups cooked, shredded chicken
Fresh parsley for garnish
Directions
In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
Stir in the minced garlic, dried thyme, oregano, salt, and pepper. Cook for an additional minute until fragrant.
Pour in the chicken broth and bring the mixture to a boil. Add the uncooked rice, reduce the heat to low, and cover the pot. Let the soup simmer for about 20 minutes, or until the rice is tender.
Mix in the shredded chicken and continue to cook until heated through.
Taste the soup and adjust the seasoning as needed. Serve hot, garnished with fresh parsley for a pop of color and flavor.