Chicken Rice Soup

1 tablespoon oil
1 onion minced
3 large carrots peeled and diced
1 stalk celery diced
1 teaspoon garlic minced
1 teaspoon dried parsley
½ teaspoon dried thyme
1 teaspoon salt
⅛ teaspoon black pepper
5 cups low sodium chicken broth
2 chicken breasts uncooked
1 cup rice

Directions

1. In a large soup pot, heat oil (1 tbl) over medium-high heat. Add onion (minced), carrots (diced) and celery (diced) and cook and stir for 3-4 minutes, until onion begins to turn golden.
2. Add garlic (1 tsp minced), parsley (1 tsp) and thyme (1/2 tsp) and cook 1 minute.
3. Add salt (1 tsp) and pepper (1/8 tsp), broth (5 cups), chicken, rice (1 cup). Stir and bring to a boil over medium-high heat.
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.
5. Remove chicken from pot and shred.
6. Serve.

Original recipe from: https://www.spendwithpennies.com/chicken-rice-soup/