Add the thyme, chicken broth, shredded chicken bay leaf and rice; simmer until the vegetables are tender and the rice is cooked. (20-30 minutes). Because I had left over rice, I just waited until the last 5 minutes to add it.
I like to take about 1/3 cup broth out and mix in about 1/3 cup GF flour mix, then I dump that paste back into the soup to make it creamy.