Chicken Rice Soup

Step 1

In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.

Step 2

Add garlic, parsley and thyme and cook 1 minute.

Step 3

Rinse rice under cold water. Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.

Step 4

Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.

Step 5

Remove chicken from pot and shred. Add back to the pot with evaporated milk. Serve.