Step 1

Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Cook, stirring occasionally, for about 4 minutes until the vegetables start to soften.

Step 2

Add the garlic and cook, stirring, for 30 seconds.

Step 3

Add the dried thyme, salt, pepper, brown rice and chicken broth. Stir to combine. Place the chicken in the pot and nestle it down into the broth.

Step 4

Bring to a boil and then reduce the heat to low so that the soup is simmering but not boiling vigorously. Cover and cook for 35-45 minutes, or until chicken is cooked through and rice is tender. (Depending on the type and brand of rice you use, the cook time will vary. Check the package directions on your rice for the stove top cook time.)

Step 5

Remove the chicken and follow my tips for how to shred chicken to shred it into bite size pieces. Stir the chicken back into the soup. Serve soup with fresh chopped parsley or thyme, if desired.