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In a large soup pot add onion, carrots and celery and cook and stir for
3-4 minutes in a tbsp of oil.
Add garlic, parsley and thyme and cook 1 minute.
Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil
over medium-high heat.
Reduce heat to medium-low (a simmer), cover, and cook for 30
minutes, stirring every 10 minutes, or until vegetables and rice are
tender.
Serve.
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