2. Sauté the vegetables.
Heat a little oil in a large pot over medium-high heat.
Then add the chopped carrots, celery, and onions and cook for about 5 minutes or until the onions become translucent.
Add the garlic and cook for another minute.
3. Add the remaining ingredients.
Incorporate the uncooked rice, seasonings, and chicken broth into the pot, then bring the mixture to a boil.
When it starts to boil, reduce the heat and cover. Let the soup simmer for 15 minutes or until the rice is tender.
