1. Heat olive oil in a large soup pot over medium heat and sauté onion, carrots, and celery until vegetables soften.

2. Add minced garlic and cook for one more minute until fragrant.

3. Pour in chicken broth and stir in dried thyme, salt, and pepper.

4. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to tenderize the vegetables.

5. Stir in shredded turkey and uncooked rice, then return to a simmer and cook uncovered until rice is tender, about 15–20 minutes.

6. Taste and adjust seasoning with additional salt, pepper, or thyme as needed.

7. Remove from heat, ladle into bowls, and garnish with fresh parsley.

8. For slow cooker: combine all ingredients except parsley in a crockpot, cook on low for 6–7 hours or high for 3–4 hours, then garnish before serving.