Chicken soup with rice

Ingredients:

• 3 boneless, skinless chicken breasts
• Olive oil to drizzle
• 1/4 tsp ground thyme
• 2 tablespoons butter
• 3 stalks of celery, finely diced
• 2 carrots, finely diced
• 1 onion, finely diced
• 1 red bell pepper, finely diced
• 2 sprigs fresh thyme, leaves only
• A pinch of turmeric
• 8 cups lightly salted chicken broth
• 2 cups long grain rice
• Chopped fresh parsley, for serving

Preparation:

1. Preheat oven to 200°C.
   
   Drizzle the chicken breasts with olive oil and sprinkle with ground thyme, salt, and black pepper. Place the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
2. In a saucepan over medium heat, melt the butter and sauté the celery, carrots, onion, and bell pepper for 3-4 minutes. Sprinkle with fresh thyme and turmeric and sauté for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer, and cook for 30 minutes.
3. Cook rice according to package directions and keep warm.
4. Shred or chop the chicken and add it to the soup. Simmer for another 15 minutes. Add the rice and chopped parsley and serve.