Ingredients

1 cup onion, chopped

1 cup celery, sliced

1 tbsp oil

1 cup carrots, sliced

3/4 cup rice, uncooked

1/4 cup fresh parsley, chopped

1/2 tsp black pepper, cracked

1/2 tsp thyme, dried

1 bay leaf

10 cups chicken broth

1 ½ cups chicken, leftover, diced

Preparation

Combine onion and celery in a Dutch oven with the oil. Season with salt and pepper and sauté until the onion is soft.

Add the remaining ingredients, except the chicken.

Bring to a boil, stirring once or twice. Simmer uncovered 20 minutes.

Add chicken and simmer uncovered for 10 minutes longer.

Remove bay leaf and serve.