INGREDIENTS
1/4 tsp
black pepper
3 media
carrots
3 stalks
celery
7 cups
chicken broth
2 cups
cooked white rice
2 Tbsps
extra virgin olive oil
1/4 cup
fresh parsley
1 Tbsp
garlic
1/2 tsp
kosher salt
1 medium
onion
3 cups
shredded chicken
1 Tbsp
whole grain dijon mustard