30 Minute Chicken And Rice Soup

2 tablespoon olive oil
1 teaspoon minced garlic
1 lb boneless skinned chicken breasts or thighs, cut into bite size pieces
6 cups vegetable or chicken broth
2 carrots, peeled and sliced
2 stalks celery, sliced
1 large onions, diced
1/2 cup rice
2 tablespoons fresh parsley, minced or 1 tablespoon dried
Salt and pepper to taste

In a soup pot heat the oil and saute the carrots, garlic, onion and celery for about 5 minutes, just until they start to soften. Add the broth and rice and parsley. Bring the soup to a boil then reduce to a simmer. Cover and simmer for 20 to 25 minutes until the rice is done.