INGREDIENTS

• 3/4 cup uncooked long grain white rice, rinsed
• 1 tbsp olive oil
• 1 tbsp Butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, sliced
• 1 rib celery, diced
• 1 large boneless skinless chicken breast, precooked and shredded
• 5 cups chicken broth
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• Salt and Pepper to taste

DIRECTIONS

• Heat the oil and 1 tablespoon of the butter together in a soup pot or large saucepan over medium-high heat.
• Add the garlic and onion and cook for 2 minutes.
• Add celery, chicken, spices and broth, bring to a slight boil and cook for 1 hour.
• Add carrots, reduce the heat to medium and cook for 10 minutes or until the carrots begin to soften.
• Add rice and allow to simmer for 20 minutes.
• Season to taste with salt and black pepper and serve.

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