Chicken and Rice Soup

Directions:

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until the vegetables are softened, about 5 minutes.
Add garlic, thyme, oregano, salt, and pepper, and cook for an additional minute until fragrant.
Pour in the chicken broth and bring to a boil. Add the rice, reduce heat to low, and simmer, covered, for about 20 minutes, or until the rice is tender.
Stir in the shredded chicken and cook until heated through.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 220 kcal per serving | Servings: 6 servings