Healthy Chicken and Mushroom Soup

Heat olive oil in a large pot or Dutch oven over medium heat.

Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

Add chicken and cook until lightly browned on all sides.

Pour in chicken broth and add thyme, rosemary, and pepper.

Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.

Stir in cooked brown rice (if using) and heat through.

Season with salt to taste.

Stir in fresh parsley before serving.

Serve hot.