Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 large carrots peeled and chopped
- 2 celery ribs chopped
- 4 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 8 1/2 cups chicken broth
- 1 pound boneless skinless chicken breasts
- 1 cup long grain white rice
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until onions are translucent, about 5 minutes.
- Add garlic, dried thyme, dried oregano, and cook until fragrant, about 30 seconds.
- Pour in chicken broth and bring to a boil. Add chicken breasts, rice, salt, and pepper. Reduce heat to a simmer.
- Cover and let simmer for 20-25 minutes, until the rice is tender and the chicken is cooked through.
- Remove chicken from the pot, shred it, and return it to the soup. Adjust seasoning with salt and pepper. Serve garnished with fresh parsley, if desired.
