A warm and hearty chicken and rice soup perfect for any day.
Heat the butter in a large pot over medium heat until melted.
Using butter adds a rich flavor to the soup base.
Add the chopped onion, celery, and carrots to the pot and sauté until softened.
Cut the vegetables into uniform sizes for even cooking.
Stir in the minced garlic and cook for an additional minute.
Be careful not to burn the garlic as it can turn bitter.
Pour in the chicken broth and bring to a boil.
Use low-sodium broth to control the saltiness of the soup.
Add the rice and thyme, then reduce the heat to a simmer.
Stir occasionally to prevent the rice from sticking to the bottom.
Stir in the cooked chicken and heat through.
Shred the chicken into bite-sized pieces for easier eating.
Season with salt and pepper to taste.
Taste the soup before adding salt to avoid over-seasoning.
Serve the soup hot, garnished with fresh parsley.
Serve with a slice of crusty bread for a complete meal.
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