Chicken And Rice Soup

• 1 T. Extra Virgin Olive Oil
• 1 med. Onion, chopped
• 2 Garlic cloves, minced
• 2 med. Carrots, cut diagonally into 1/2 in. thick slices
• 2 Celery Ribs, halved lengthwise, and cut into 1/2 in thick slices
• 4 Fresh Thyme Sprigs
• 1 Bay leaf
• 2 qts. Chicken Stock or Broth
• 1 c. of Water
• 1/2 c. White Rice
• 1 1/2 c. Shredded Cooked Chicken Breasts
• Salt and Pepper

Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low heat until the rice is tender (about 30 minutes). Serve hot.