Golden broth simmered with tender chicken thighs, sweet carrots, and crisp celery builds a deeply savory base long before the rice even goes in. Fresh garlic, thyme, and rosemary perfume every spoonful, while the long-grain rice slowly cooks right in the pot, soaking up all that flavor as it turns creamy and tender. The chicken gets shredded straight from the bone for maximum richness, then folded back in for a hearty, comforting bowl that's satisfying enough to be dinner on its own. A scatter of fresh parsley at the end brightens the whole thing up without weighing it down. This is the kind of nourishing, no-fuss soup that fits easily into a gluten free kitchen, and it's a great one to keep on repeat all winter long.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the carrots, celery, and onion and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Add the garlic, thyme, and rosemary and cook, stirring constantly, until fragrant, about 1 minute.
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