Ingredients

• 1 tbsp butter
• 1/2 yellow onion, finely diced
• 2 celery ribs, finely diced
• 1/2 tsp fresh thyme leaves
• 1 cup old-fashioned rolled oats (gluten-free)
• 2 cups chicken broth
• 1/2 cup shredded cooked chicken
• Salt and pepper to taste

Preparation

In a medium saucepan, melt the butter over medium-high heat. Add the onion and celery and cook, stirring, until they begin to soften, about 4 minutes. Add the thyme leaves and cook for another 30 seconds. Add the oats, chicken broth, and cooked shredded chicken. Stir and bring the mixture to boil. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the liquid has been absorbed, about 5 minutes. Season with salt and pepper to taste.
Serve immediately.