This simple, one-pot soup can be jazzed up with homemade bone broth or use storebought. Either way, it'll be delicious.
In a large stockpot over medium-high heat, add butter and olive oil.
Once hot, add onion, celery, carrots, and garlic. Saute until the vegetables begin to soften, 5 minutes.
Add rice and toss to coat. Cook 1-2 minutes.
Add stock, bone broth, and chicken breasts. Season with salt and pepper and dried seasonings. Bring to a boil. Then turn the heat down to medium, cover, and simmer 20 minutes or until chicken is cooked through and rice is tender.
Remove chicken to a bowl. With an electric hand mixer, shred the chicken. Return chicken to the pot and heat through. Adjust seasoning to taste.
Ladle soup into serving bowls and drizzle with extra virgin olive oil. Serve and enjoy!