Chicken Rice Soup

1 onion chopped
2 celery sticks chopped
2-3 carrots chopped or sliced
2 tbsp olive oil
1-2 chicken breasts sliced 1/2 inch thick (or 1lb ground chicken)
1/2 cup of rice (white or brown or wild) or hulled barley.
4 cups water
1 tsp dry thyme
1 bay leaf
1 tsp salt (to taste)
Pepper to taste

Directions:
Heat oil on medium heat.
Lower heat and saute onions, carrots, and celery until soft and onions are translucent. Add spices, rice, water, and chicken. Bring to a boil on medium heat, then reduced heat to low, cover and cook until all ingredients are tender. Stir occasionally. Eat and cool to store in fridge for 2 to 3 days.