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Ingredients
2 Tbs olive oil
2 cloves garlic minced
1 cup carrots diced
1 cup celery diced
1 cup onion diced
1 tsp dried thyme
1/4 tsp ground sage
3 cups cooked shredded chicken
1 cup long-grain white rice
8 cups Chicken broth
Salt and pepper to taste
Instructions
In a large pot or dutch oven (at least 5 qt), heat oil and add garlic. Cook on medium heat until garlic is fragrant.
Add the onion, carrots, and celery. Cook just until vegetables begin to soften, then add thyme and sage. Stir to combine.
Add the chicken and rice, stir to combine, and then add the chicken broth, stir again.
Simmer on medium heat for about 30 minutes until rice is tender.
Season with salt and pepper to taste and serve.
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