Ingredients
1 chopped onion
3 medium carrots, peeled & chopped
3 cloves garlic, minced
1-2 tbsp. parsley
1/2 tsp. italian seasoning
8 c. chicken broth
6 uncooked chicken thighs, boneless & skinless
1 c. rice
3 celery stalks, chopped (optional)
1 tbsp. olive oil
Salt & pepper to taste
Directions
Prep your vegetables.
Add oil, onion, and celery to a soup pot on medium-high heat. Sauté for 5 minutes.
Stir in garlic and cook for 30 seconds.
Add chicken thighs, carrots, chicken broth, italian seasoning, and rice. Increase to high heat and bring to a boil.
Once it boils, reduce heat to let the soup simmer. Stir occasionally to make sure rice doesn't stick.
Simmer for 15-20 minutes or until carrots and rice has cooked and chicken is cooked through.
Remove chicken and shred or cut to small pieces. Add it back in, season with salt, pepper, and parsley.