Ingredients
– 2 cups cooked chicken breast, shredded or diced
– 1 cup white rice, uncooked
– 6 cups chicken broth
– 2 medium carrots, sliced
– 2 celery stalks, sliced
– 1 small onion, diced
– 2 garlic cloves, minced
– 1 tsp dried thyme
– 1/2 tsp dried parsley
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened.
2. Add chicken broth, thyme, parsley, salt, and pepper. Bring to a boil.
3. Stir in rice, reduce heat to a simmer, and cook for 15-20 minutes until rice is tender.
4. Add the cooked chicken and simmer for another 5 minutes to heat through. Adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley if desired.