Chicken and Rice Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Cooked rice - 1 cup
• Dried thyme - 1 teaspoon
• Bay leaf - 1
• Chicken broth - 6 cups
• Garlic - 3 cloves, minced
• Celery - 2 stalks, sliced
• Carrots - 2, sliced
• Onion - 1, diced
• Olive oil - 2 tablespoons
• Chicken breasts - 2, boneless and skinless

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the chicken breasts, chicken broth, bay leaf, dried thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the chicken is cooked through.
4. Remove the chicken breasts from the pot and shred them using two forks.
5. Return the shredded chicken to the pot and add the cooked rice. Simmer for an additional 10 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.