2 tbsp good quality extra virgin olive oil, plus more for finishing
2 celery stalks, diced
2 carrots, peeled and diced
1/2 fennel bulb, diced
1/2 medium onion, peeled and diced
1 small zucchini, diced
3 garlic cloves, roughly chopped
1 rosemary sprig, leaves removed
2 thyme sprigs, leaves removed
1 cooked chicken breast, shredded
1 C cooked brown rice
4–6 C homemade chicken stock (depending on how brothy you like it)
In a medium soup pot, add the olive oil, all the veggies, and some sea salt and black pepper. Cook on medium-low heat until the vegetables have softened, about 10 minutes.
Add the herbs, chicken stock, and cook for another ten minutes. Once veggies have cooked through, add the shredded chicken and brown rice. Cook for 2-3 minutes. Taste and season for salt and pepper. Scoop hot soup into bowls and top with a drizzle of olive oil and Parmigiano Reggiano.