Ingredients:
· 3 boneless, skinless chicken breasts (Substitution possibility: use prepared rotisserie chicken)
· Olive oil, for drizzling
· ¼ teaspoon ground thyme
· Salt and freshly ground black pepper
· 2 tablespoons butter
· 3 stalks celery – finely diced
· 2 carrots – finely diced
· 1 onion – finely diced
· 1 red bell pepper – finely diced
· 2 sprigs fresh thyme (leaves only)
· Pinch turmeric
· 8 cups low-sodium chicken broth
· 2 cups long-grain rice
· Minced fresh parsley (for serving)
Preparation:
· Step 1 (skip if using prepared rotisserie chicken):
Heat the oven to 400 degrees F. Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through (about 20 minutes). Set aside
· Step 2:
In a pot over medium heat, melt the butter and saute the celery, carrots, onions, and bell peppers for 3-4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer, and simmer for 30 minutes.
· Step 3:
Prepare the rice according to the package instructions. Keep warm.
· Step 4:
Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley before serving.