Step 1

Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.

Step 2

Add carrots and celery, stir for 1 minute.

Step 3

Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.

Step 4

Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).

Step 5

Remove lid, add rice. Stir, cover, simmer 15 minutes.

Step 6

Remove soup from stove.

Step 7

Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.

Step 8

Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.