• 1 C. chopped onion
• 1 C. sliced celery
• 1 C. sliced carrots
• 3/4 C. uncooked rice
• 1/4 C. chopped fresh parsley
• 1/2 tsp. cracked black pepper
• 1/2 tsp. dried thyme
• 1 bay leaf
• 10 C. chicken broth
• 1 1/2 C. leftover diced chicken

Combine onion and celery in a Dutch oven with a tiny bit of oil, season with salt and pepper and sauté until the onion is soft. Add the carrots, rice, parsley, pepper, thyme, bay leaf and chicken broth. Bring to a boil; stirring once or twice. Simmer uncovered 20 minutes. Add chicken and simmer uncovered 10 minutes longer. Remove bay leaf.