1. Sauté the vegetables:

Heat olive oil in a large pot over medium heat.

Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften.

1. Cook the rice:

Add the uncooked rice to the pot, stirring for 1-2 minutes to coat it with the oil and vegetables.

Pour in the chicken broth, then add the bay leaf and dried thyme.

Bring the soup to a boil, reduce the heat to low, and simmer for 15-20 minutes (for white rice) or 30-35 minutes (for brown rice), until the rice is tender.

1. Add the chicken:

Stir in the cooked chicken and let it heat through for 5-7 minutes.

Season the soup with salt and pepper to taste.

1. Finish and serve:

Remove the bay leaf, and garnish the soup with fresh parsley.

For a bright, tangy flavor, serve the soup with lemon wedges on the side to squeeze over the top.

Tips:

You can use leftover rotisserie chicken for convenience.

If you want a creamier texture, you can add a splash of cream or milk at the end.

If the rice absorbs too much liquid, just add more broth to get your desired consistency.

This chicken and rice soup is perfect for warming you up on chilly days and packed with comfort!