1
In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
2
Add garlic, parsley and thyme and cook 1 minute.
3
Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.
4
Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
5
Remove chicken from pot and shred. Add back to the pot with evaporated milk.
6
Serve.