2 T oil
1 medium onion, diced
3 medium carrots, peeled and diced
1 celery rib, diced
1 cup long grain white rice
1/2 tsp dried thyme
8 cups chicken broth
1 1/2 cup shredded chicken (2 breasts if you aren’t working with leftovers)
1 bay leaf
black pepper to taste
salt to taste


  1. Heat the oil in a large stockpot or dutch oven over med-high heat. Add the onion, carrots and celery; sauté  until soft (about 5 minutes).
  2. Add the thyme, chicken broth, shredded chicken bay leaf and rice; simmer until the vegetables are tender and the rice is cooked. (20-30 minutes). Because I had left over rice, I just waited until the last 5 minutes to add it.
  3. salt and pepper to taste
  4. I like to take about 1/3 cup broth out and mix in about 1/3 cup GF flour mix, then I dump that paste back into the soup to make it creamy.