2 tablespoons olive oil
1 medium onion, diced
3 large stalks celery, diced
3 large carrots, sliced into thin coins
1 clove garlic, minced
8 ounces button mushrooms, sliced
Salt and pepper, to taste
3 cups shredded chicken
2 bay leaves
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
8 cups chicken broth
1 cup brown rice