Step 1

In a large soup pot, combine olive oil, onion, garlic, celery, carrots, thyme and bay leaf over medium heat. Continue stirring for 5 minutes, until the veggies are softened.

Step 2

Add the chicken stock and stir. Allow the mixture to come to a boil before adding in uncooked rice and shredded chicken. Season to taste using salt and black pepper.

Step 3

Continue cooking until the rice is soft and tender, which should take 25-30 minutes. Serve immediately..