| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 40 minutes |
| Servings |
servings
|
Ingredients
- 1 tbsp olive oil
- 1 medium onion any type, we prefer yellow
- 2 cloves garlic can substitute minced garlic, use 2-3 tsp
- 1.5 cups sliced carrots usually 1-2 medium sized carrots
- 2-3 ribs celery cut into 1/4 -1/2 inch thick slices
- 4 sprigs fresh thyme can use dried but fresh makes for a better soup. Use roughly 1-2 tbsp of dried thyme leaves or 3/4 tbsp of dried ground thyme
- 3 small-medium bay leaves
- 2 quarts chicken stock or brother We prefer low sodium
- 1-2 cups water
- 1 cup long grain white rice
- 2 cups shredded cooked chicken We always go for a rotisserie chicken
- 1/2 tsp rosemary leaves Put into palm of hand and crush/squeeze with finger tips
- 2-3 tsp dried parsley
- 2-3 tsp Italian seasoning
- 1-2 tsp dried basil
- 1 tsp black pepper
Ingredients
|
|
Instructions
- In a large pot, add the olive oil and heat over medium heat. Add the onion, garlic, carrots, celery, seasonings and bay leaves. Cook for 10 minutes, or until the vegetables are softened, and stir frequently so the veggies don't burn.
- Pour in chicken broth, and water (I like to add a couple of chicken bouillon cubes for added flavor) and bring to a boil.
- Add the rice and the chicken, cook on medium-low until the rice is tender, about 25-30 minutes.
Recipe Notes
The rice will soak up a lot of the broth as it starts to cool. If so, add more broth/stock or water and add more bouillon cubes for flavor.