Easy Cream of Chicken Rice Soup

2 tbsp olive oil
2 skinless boneless chicken breast halves shredded
salt and pepper to taste
1 tbsp butter
1/2 small onion, chopped
2 cloves garlic, finely chopped
3 tbsp all purpose flour
10 sprigs italian flat leaf parsley (or parsley flakes)
3 sprigs fresh thyme
1 bay leaf
3 cups chicken stock
3 cups milk
1 cup water
1 cup uncooked instant rice
1 tsp old bay seasoning

Heat the olive oil in a large pot over the medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside. Reduce heat to medium low. Melt butter in the pot. Stir in the onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.

With a piece of kitchen twine, tie together the parsley twigs, thyme sprigs, and bay leaf. Pour stock and milk in the pot, and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes.

Bring the water to a boil in a seperate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes.

Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving