Step 1

In a large Dutch oven, heat the oil over medium-high heat. Add the celery, carrots, and onion. Cook, stirring often, until the onion is translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the chicken stock.

Step 2

Bring to a boil, stirring occasionally. Once boiling, add the chicken breasts, rice, salt, and pepper. Reduce the heat to medium-low.

Step 3

Cover and simmer, stirring occasionally, until the rice is tender and a thermometer inserted into the chicken registers 165°F, about 20 to 25 minutes. Remove from heat.

Step 4

Remove the chicken from the soup, and place on a cutting board. Using 2 forks, shred the chicken. Stir the shredded chicken back into the soup along with the parsley and thyme. Serve garnished with additional parsley and thyme. Soup can be cooled to room temperature and stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. You may need to add additional broth when reheating.