Chop the carrots, celery and onion into small pieces. Heat the olive oil in a large soup pot or a dutch oven. Add the vegetables and saute until they begin to soften, about 5 minutes.
Add the rinsed rice, poultry seasoning, thyme and bay leaf. Saute for 2 minutes. Add the broth and bring to a boil on high heat. Once boiling, lower heat to medium-high and let cook for approximately 30 minutes.
Stir in the chopped chicken and continue to cook until the rice is fully cooked, about 15 minutes. Add more water if needed.
Add the spinach, parsley and milk and let simmer for 5 more minutes. Remove from heat and season with salt and pepper as needed. Remove bay leaf before serving.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.