In a large pot boil:
4-6 chicken thighs
When cooked through, remove meat to cutting board. Save chicken broth.
In another large pot over medium-high heat, add 2 T butter. Melt.
Then add 1 12oz frozen bag Mirepoix (carrots, celery & onions).
Season with 1 t thyme & sea salt to taste.
Cooking for 5-10 minutes, stirring occationally until fragrant and soft.
Meanwhile, cut chicken into cubes or shred. Add to Mirepoix.
Add 8-10 C of the chicken broth (the water the chicken was boiled in).
Also add 2 C white, brown or wild rice...or a mixture.
(I added 1 1/2 C white rice & 1/2 C wild rice.)
Bring to a boil, stir, cover and turn heat to low. Simmer 30 minutes.
Sprinkle fresh minced or dried parsley over before serving.