INGREDIENTS
8 cups
chicken broth (canned or water + bouillon)
1
white onion, finely chopped
1 cup
sliced celery
1 1/2 cups
sliced carrots
1 cup
frozen peas
1 tsp
salt
1/2 tsp
pepper
3/4 tsp
dried thyme
3 cups
cooked, shredded chicken
2 cups
cooked rice