10-Minute Rice Soup

• 4 cups chicken broth
• 1 cup cooked rice
• 1 cup shredded cooked chicken
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (optional for garnish)

Directions:

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the diced carrot, celery, and onion to the pot. Cook for 3-4 minutes, until the vegetables start to soften.
3. Stir in the minced garlic and dried thyme, and cook for an additional 1 minute.
4. Add the cooked rice and shredded chicken to the pot. Reduce the heat to medium and let the soup simmer for 5 minutes, until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley if desired.

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutesKcal: 180 kcal | Servings: 4 servings