-1 tablespoon olive oil
1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and saute until onions are transluscent and vegetables slightly softened, about 4 minutes.
3. Add the stock, bay leaf, and shredded chicken and bring to a boil, then reduce the heat to medium low and bring to a simmer.
5. To serve, place 1/4 cup rice in bowl and cover with ladle of soup. (Rice can also be added directly to soup just before serving)