Finely dice the onion, carrot, and celery, and mince the garlic. Rinse the rice in a colander until the water runs clear and set it aside to drain.
Heat the oil in a large soup pot or Dutch oven over medium-high heat. Once hot, add the prepared vegetables and salt and pepper. Cook, stirring often, for 3-4 minutes.
Add the chicken breast and cook for 3-4 minutes, flipping it once to gently sear the outside.
Add the chicken broth and rice, stir, and bring it to a boil. Then immediately reduce the heat to a simmer (about medium-low).Cover and cook for around 30 minutes, or until the vegetables and rice are tender and the chicken is cooked through.
Remove the chicken from the pot and use two forks to shred it. Then add it back to the soup along with fresh chopped parsley. Serve and enjoy!
Notes
To avoid mushy rice: You can cook and/or store the rice separately from the broth, adding it in when serving. This is great when meal prepping the soup.Season to taste: I use homemade chicken broth, which is only lightly salted, so I always season my dishes to taste.To make ahead: This simple recipe is great for using leftovers. You can also prepare some of the elements in advance - chicken broth, cooked rice, or cooked chicken - and store them in separate containers in the fridge for 2-3 days. To store in the fridge: Allow it to cool, then store leftover soup in an airtight container in the refrigerator for 3-4 days.In the freezer: Cool the soup, then store it in Ziplock bags or containers, leaving room for expansion. Label with the date and freeze for 2-3 months. Note that chicken and rice soup may become mushy and absorb more broth during freezing/thawing. Add extra chicken broth when reheating.To reheat: Thaw the frozen soup in the refrigerator overnight. Reheat on the stove or in the microwave until heated through. Adjust the consistency if needed by adding a little chicken broth or stock during reheating.