Cook the Vegetables: In a large pot, heat olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
Add Garlic and Seasonings: Add the minced garlic, thyme, bay leaves, salt, and pepper. Cook for another minute, stirring to combine and release the flavors.
Add Chicken Broth and Rice: Pour in the chicken broth, and bring it to a boil. Once boiling, reduce the heat to a simmer, and add the uncooked rice. Stir everything together.
Simmer the Soup: Cover the pot and let the soup simmer for about 15-20 minutes (or until the rice is tender), stirring occasionally.
Add the Chicken: Once the rice is cooked, add the shredded or diced cooked chicken to the soup. Stir and cook for another 5 minutes until the chicken is heated through.
Final Adjustments: Taste the soup and adjust seasoning as needed. If you like a bit of acidity, add a tablespoon of lemon juice to brighten the flavors.
Serve: Ladle the soup into bowls and garnish with fresh parsley or dill, if desired.
