Instructions
Preheat a dutch oven or soup pot with oil over medium heat, add in onion, carrots, and celery, and saute until lightly softened and golden, about 6-7 minutes.
Add chicken, rice, bay leaves, chicken broth, water, salt, and pepper. Bring it to a boil, skimming off any foam that rises to the top. Reduce heat to medium-low and cook uncovered at a light boil for 25-30 minutes, or until rice is tender and chicken is cooked through.*
Remove chicken from the soup, shred it into small pieces and add it back to the soup then remove from heat.
Add herbs, season to taste if needed, and serve.
Recipe Notes
*Cook time can depend on the thickness of your chicken breast. Cook until chicken is just cooked through and reaches 165˚F on an instant-read thermometer)
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