Ingredients

• 1 tbsp oil
• 6 boneless skinless chicken thighs, diced
• 1 yellow onion, diced
• 1 celery rib, sliced
• 1 carrot, peeled and diced
• 1 galric clove, minced
• 1 tsp fresh thyme leaves
• 1 cup long grain white rice
• 1/4 cup white wine
• 6 cups chicken broth
• 1 bay leaf
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

In a large pot, heat the oil over medium-high heat. Add the chicken and season with salt and pepper to taste. Cook, stirring, until it begins to brown, about 4 to 5 minutes. Add the onion, celery, and carrot. Cook, stirring, until they begin to soften, about 2 to 3 minutes. Add the garlic and thyme and cook until they become fragrant, about 30 seconds. Stir in the rice and white wine. Cook, stirring, until the rice becomes transluscent, about 1 to 2 minutes. Add the chicken broth and bay leaf. Bring the soup to a boil then reduce the heat to a simmer. Cook, covered, until the rice is tender, about 10 to 15 minutes. Remove and discard the bay leaf.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.