Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 3/4 cup long-grain white rice, uncooked
  • 6 cups low-sodium chicken broth
  • 3 cups shredded rotisserie chicken breast
  • 1 cup skim milk
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add diced onion, carrots, and celery; sauté for 5–7 minutes until onions are translucent and vegetables have softened.
  2. Stir in minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Stir in the uncooked white rice, coating the grains in the oil and aromatics. Pour in the chicken broth and bring the mixture to a boil.
  4. Reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender.
  5. In a small bowl, whisk cornstarch into the milk until completely smooth.
  6. Stir the shredded rotisserie chicken into the pot. Slowly pour in the milk and cornstarch mixture, stirring constantly.
  7. Simmer for another 3–5 minutes until the soup reaches a thick, silky consistency.
  8. Stir in chopped fresh parsley, salt, and black pepper just before serving.