Gluten Free Chicken and Rice Soup

Ingredients

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

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced chicken and cook until browned on all sides.
3. Add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are tender, about 5 minutes.
4. Pour in the gluten-free chicken broth and add the bay leaf, dried thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes.
5. Stir in the cooked white rice and simmer for an additional 5 minutes.
6. Remove the bay leaf and discard.
7. Serve the soup hot, garnished with fresh parsley.