Note: This recipe serves 8. You could easily double it depending on your needs. I recommend making a big batch and eating it for several meals over the coming days and/OR freezing it for a future last minute meal! 

• 3 tablespoon s extra virgin olive oil
• 1 small yellow onion, peeled and chopped (about 1 cup)
• 1 ½ cups carrots, peeled and sliced 1/8' thick (about 6 med carrots)
• 1 cup celery, sliced (about 3-4 stalks)
• 2-3 garlic cloves, peeled and minced
• 6 sprigs fresh thyme, leaves stripped from stems (to do this, simply hold the top of the stem with one hand and use the thumb and index finger of your other hand to pinch and slide down the stem)
• 8 cups good quality chicken broth (2-32 ounce boxes)
• ¾ cup white basmati or jasmine rice
• 2 cups shredded rotisserie chicken (or leftover roasted chicken)
• Sea salt and freshly ground pepper to taste (always finish soup and taste before adding seasonings, the quality of the broth will definitely impact how much you need)
• ⅛ teaspoon cayenne pepper (or less if you prefer)
• 2 tablespoon s fresh chopped parsley or greens of your choice (for garnish, optional)