We are loving soup season in this house. Prep a big batch of this chicken and rice soup to have healthy, hearty lunches all week.

INGREDIENTS

2 tbsp. olive oil

1 onion chopped

3 carrots, chopped

2 celery ribs, chopped

3 garlic cloves minced

4 fresh thyme sprigs

1 bay leaf

8-10 cups of chicken stock

1 package microwavable brown rice

2 cups shredded cooked chicken

Salt and fresh black pepper

DIRECTIONS

Heat olive oil in a large stock pot. Add onion, carrot, celery, garlic, thyme and bay leaves. Let the vegetables soften 8-10 minutes on medium/high heat. Add a good pinch of salt and black pepper. Stir occasionally.

After the vegetables have softened a bit, remove bay leaf and thyme. Add 8 cups chicken stock and bring to a boil. Reduce heat and add rice and chicken. Add in chicken, cook an additional 2-3 minutes.

Add salt and pepper to taste. Add a pinch of fresh parsley before serving.