Chicken and Rice Soup Recipe

Instructions:

1. Sauté Vegetables: Heat oil in a pot over medium heat. Add onion, carrots, and celery. Sauté until softened and golden (6-7 minutes).
2. Cook Soup: Add chicken, rice, bay leaves, broth, water, salt, and pepper. Bring to a boil, skimming any foam. Reduce heat and simmer uncovered for 25-30 minutes until rice is tender and chicken is cooked through.
3. Shred Chicken: Remove chicken, shred it, and return it to the soup. Remove bay leaves.
4. Finish and Serve: Stir in herbs, adjust seasoning if needed, and serve.

Enjoy!