Hearty Chicken and Rice Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Carrots

2 medium, sliced

Celery

2 stalks, sliced

Garlic

3 cloves, minced

Chicken breasts

2, boneless and skinless

Chicken broth

6 cups

Bay leaf

1

Dried thyme

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Cooked rice

1 cup

Fresh parsley

1/4 cup, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes, or until the vegetables are tender and the onion is translucent.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the chicken breasts to the pot along with the chicken broth, bay leaf, dried thyme, salt, and black pepper. Increase the heat and bring the mixture to a boil.
5. Once boiling, reduce the heat to low and cover the pot. Simmer for 20 minutes, or until the chicken is cooked through and no longer pink in the center.
6. Carefully remove the chicken breasts from the pot and use two forks to shred the meat into bite-sized pieces.
7. Return the shredded chicken to the pot, then add the cooked rice. Stir well and let the soup simmer for an additional 10 minutes to allow the flavors to meld.
8. Taste and adjust the seasoning with more salt and pepper as needed.
9. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.