Directions
Preheat the oven to 400°F (200°C). Brush the chicken with olive oil, season with poultry seasoning, salt, and pepper, and roast for about 20 minutes. Dice or shred once slightly cooled.
Cook the rice separately according to the package directions with butter, water, salt, and optional mastic. Fluff with a fork and set aside.
In a large pot, melt the butter over medium heat. Sauté the onion, carrots, celery, and red bell pepper until softened, about 5–7 minutes.
Add the thyme, bay leaves, turmeric, and diced tomatoes. Stir for 2 minutes.
Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 20–25 minutes until the vegetables are tender.
Add the roasted chicken and simmer for 5–10 minutes to finish cooking and blend the flavors.
Remove the bay leaves, adjust the seasoning with salt and pepper, and serve the soup with rice stirred into each bowl or on the side.
