Directions
- Roast the Chicken
Preheat the oven to 400°F (200°C).
Drizzle the chicken breasts with olive oil and season with thyme (or poultry seasoning), salt, and pepper.
Roast for 20 minutes, or until cooked through.
Let cool slightly, then shred or dice the chicken.
- Cook the Rice
In a saucepan, combine the rice, water, butter, salt, and mastic, if using.
Bring to a boil over medium-high heat.
Cover, reduce the heat to low, and cook for 15 minutes.
Turn off the heat and let stand, covered, for 10 minutes.
Fluff with a fork.
- Prepare the Soup
Melt the butter in a large Dutch oven or soup pot over medium-high heat.
Add the celery, carrots, onion, and red bell pepper. Cook for 3–4 minutes.
Stir in the fresh thyme and turmeric, then cook for another 2 minutes.
Pour in the chicken broth and bring to a gentle simmer.
Cover and cook for 15 minutes.
Add the diced tomatoes, if using, and continue simmering for another 15 minutes.
Season with salt and pepper.
Stir in the cooked chicken and simmer for 15 minutes.
Add the cooked rice and parsley, or serve the rice separately and ladle the soup over each bowl.
