Once the chicken is done, take it out to cool and scoop out the veggies, garlic and thyme stems. I throw out the celery and onions because they are too mushy. I let my broth cool (after it cooled down a little, I actually stuck it in the freezer for a bit) and spoon the fat off of the top.
I squeeze out the cooked garlic and add it back to my broth. Once the chicken is cool, pick it from the bones and add it back to the broth with cut up celery, onions, carrots, and peas....bring to a boil, then add Mahatma Saffron Rice (an old family favorite around here!).
It's important to stir the soup frequently so the rice doesn't stick to the bottom, but once the rice is done, the veggies should be done, too.....that means it's time to eat!
I spoon it into bowls and top with freshly diced chives. It was delicious! The saffron rice just makes this soup.....it adds a pretty color, too!