Chicken and rice soup

I have a bunch of leftover rice. What to do with it...aha! lets make chicken and rice soup.


1 T olive oil
4 chicken thighs
1 onion
3 carrots diced small
3 celery sliced thinly
2 garlic cloves minced
2 cups  of cooked rice
1/2 t salt
1/4 t pepper
2 T fresh basil chopped finely
1 T parsley chopped finely
 7 cups of chicken broth

• Heat olive oil in a large pot on medium heat.  
• Add the chicken thighs. Sear the thighs for 3 minutes on each side. 
• Add enough water to cover the thighs. Bring to a boil and then reduce heat to medium low for an hour. 
• After an hour remove the thighs and set aside. Cool thighs before dicing or shredding. 
• Also reserve the chicken water in another container. 
• Add a little more olive oil and onion. Saute for 5 minutes. 
• Add the garlic and saute for 1 minute. 
• Add the celery and carrots and saute for 5 more minutes. 
• Re add the  chicken water, rice, salt and pepper, basil, parsley, chicken thighs. 
• Also, add more chicken broth to make 7 cups. 
• So I ended up with 3 cups of chicken water so I added 4 more cups of boxed chicken broth.  Bring to a boil and then back down to low for an hour. This soup is delicous. Enjoy.