Ingredients:1 tablespoon olive oil1 medium onion, chopped2 cloves garlic, minced2 medium carrots, peeled and sliced2 celery stalks, sliced1 cup long-grain white rice6 cups low-sodium chicken broth2 cups cooked, shredded chicken (rotisserie works well)1 teaspoon dried thyme1 bay leafSalt and pepper to taste1 tablespoon fresh parsley, chopped (optional)1 lemon, cut into wedges (for serving, optionalDirections:In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3 minutes.Add the sliced carrots and celery, and cook for another 4-5 minutes, stirring occasionally.Stir in the rice, chicken broth, shredded chicken, dried thyme, bay leaf, salt, and pepper. Bring the soup to a boil.Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the rice is tender.Remove the bay leaf, taste, and adjust seasonings if needed.Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.Prep Time: 10 minutesCooking Time: 30 minutesTotal Time: 40 minutesKcal: 300 kcal per servingServings: 6 servings