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Ranch Hand Chicken Soup

6 cups chicken broth
1 cup uncooked long grain rice
2 tablespoons olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
3 cups chopped cooked chicken
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped flat-leaf parsley

1. In a saucepan, bring chicken broth to a boil; add rice and cook until tender.
2. In a separate kettle, heat olive oil and saute chopped carrots, chopped celery, chopped red onion, chopped zucchini, and chopped yellow squash. Add cooked, chopped chicken. Add the hot chicken broth and rice mixture. Season with salt and pepper. Garnish with chopped parsley.

Makes 4 servings.