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.
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
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.