Bouillon de Poule with Rice, Beans, and Vegetables

Method

1. In a pot, combine chicken, broth, thyme, carrot, and celery. Bring to a boil.
2. Simmer for 20 minutes until chicken is cooked through. Remove chicken and shred.
3. Add rice and beans to the pot and heat through.
4. Serve with shredded chicken on top.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.