Chicken and Rice Soup

Ingredients

• 2 tbsp butter
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup long-grain white rice
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp chopped fresh parsley

Instructions

1. 1Melt the butter in a large pot over medium heat and cook the onion, carrots, and celery for 6 to 8 minutes until softened.
2. 2Stir in the garlic and cook for 30 seconds until fragrant.
3. 3Pour in the chicken broth, add the thyme and bay leaf, and bring the pot to a boil.
4. 4Stir in the rice, reduce the heat, and simmer for 18 to 20 minutes, until the rice is tender.
5. 5Add the shredded chicken and simmer for another 3 to 5 minutes until heated through.
6. 6Remove the bay leaf, season with salt and pepper to taste, and finish with chopped parsley before serving.

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