Ingredients
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8 cups canned low sodium chicken broth (or more--I usually use more like 12)
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1 onion, chopped
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2 stalks celery, chopped
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2 carrots, chopped
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3 cloves garlic, chopped
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1 cup uncooked long-grain white rice (or pasta)
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2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme, crumbled
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2 cups diced cooked chicken
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salt and pepper
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chopped fresh parsley
Instructions
- Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.
- Mix in rice and thyme.
- Return soup to a boil.
- Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.
- Add chicken and simmer until heated through, thinning with additional broth if desired.
- Season with salt and pepper.
- Transfer soup to large bowl.
- Garnish with parsley and serve.
- Note: if using pasta instead of rice, add it with the chicken and simmer until the pasta is tender.
- I like corkscrew pasta in this.