Bob Evans Chicken and Rice Soup Recipe

In a large pot, heat olive oil over medium heat. Add onion and garlic, cook until onion is translucent.

Add carrots, celery, oregano, and thyme. Cook for 5 minutes.

Pour in chicken broth and bring to a boil.

Add rice and reduce heat to low. Cover and let simmer for 20 minutes or until rice is cooked.

Add shredded chicken and continue to cook until heated through, about 5 minutes.

Season with salt and pepper to taste.