Ingredients
Method
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onions, chopped carrots, and celery. Sauté for about 5 minutes, until the veggies are tender.
- Stir in the minced garlic and thyme, letting them cook for another minute until fragrant.
- Add the chicken broth and bring it to a gentle boil.
Cooking
- Stir in the white rice and reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the rice is tender and fluffy.
- Add the cooked chicken to the pot, stirring to combine. Allow the soup to heat through, about 3-5 minutes.
- Taste the soup and add salt and pepper as needed.
- Ladle the steaming soup into bowls, garnishing with fresh parsley.
Notes
This soup is perfect for leftovers! Store any extra in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When reheating, add a splash of broth to loosen it up. Consider adding seasonal vegetables for extra flavor.
