Chicken Rice Soup

Instructions

1. In a large soup pot, heat oil (1 tbl) over medium-high heat. Add onion (minced), carrots (diced) and celery (diced) and cook and stir for 3-4 minutes, until onion begins to turn golden.In a large soup pot, heat oil (1 tbl) over medium-high heat. Add onion (minced), carrots (diced) and celery (diced) and cook and stir for 3-4 minutes, until onion begins to turn golden.
2. Add garlic (1 tsp minced), parsley (1 tsp) and thyme (1/2 tsp) and cook 1 minute.Add garlic (1 tsp minced), parsley (1 tsp) and thyme (1/2 tsp) and cook 1 minute.
3. Add salt (1 tsp) and pepper (1/8 tsp), broth (5 cups), chicken, rice (1 cup). Stir and bring to a boil over medium-high heat.Add salt (1 tsp) and pepper (1/8 tsp), broth (5 cups), chicken, rice (1 cup). Stir and bring to a boil over medium-high heat.
4. Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
5. Remove chicken from pot and shred.Remove chicken from pot and shred.
6. Serve.Serve.