1. Prep Your Ingredients Before turning on the stove, take a few minutes to chop the onion, carrots, and celery into small, even pieces, and dice the chicken into bite-sized cubes. Having everything prepped and within reach before you start cooking ensures each ingredient cooks evenly and the process moves smoothly once the pot is on the heat.

2. Warm the Olive Oil Place a large pot or Dutch oven over medium heat and add the olive oil. Let the oil heat for a minute or two, watching for it to become slightly glossy and just barely begin to shimmer across the surface — this is your signal that the pot is ready for the vegetables.

3. Build the Vegetable Base Add the chopped onion, sliced carrots, and chopped celery directly into the warmed oil. Let the vegetables cook slowly, stirring occasionally, for several minutes, until they soften noticeably and begin to release a sweet, fragrant aroma. Take your time with this step — rushing it will leave you with a flatter-tasting broth later on.

4. Add the Garlic and Chicken Stir the minced garlic into the softened vegetables and cook for about 30 seconds, just until fragrant. Add the diced chicken to the pot, stirring everything together so the chicken pieces are distributed evenly among the vegetables. Continue cooking, stirring occasionally, until the chicken turns opaque and white around the edges — it doesn’t need to be fully cooked through yet, since it will finish cooking as the soup simmers.

5. Add the Broth and Rice Pour the chicken broth into the pot, then stir in the uncooked rice, dried thyme, bay leaf, and a generous pinch of salt and pepper. Stir everything together thoroughly, making sure the rice is evenly distributed throughout the liquid rather than clumped in one spot.

6. Bring to a Simmer Increase the heat slightly and bring the soup up to a gentle boil. Once it reaches a boil, reduce the heat down to low, cover the pot with a lid, and let the soup simmer gently until the rice becomes tender and fully cooked, and the chicken is cooked through completely with no pink remaining.

7. Taste and Adjust the Seasoning Once the rice is tender, remove the lid and give the soup a taste. Adjust the seasoning as needed — this might mean adding a bit more salt, a few extra cracks of black pepper, or a small squeeze of lemon juice if you’d like a brighter, more citrus-forward finish. Every batch of broth is a little different, so trust your taste buds here rather than following amounts exactly.

8. Let the Soup Rest Remove the bay leaf from the pot and discard it. Let the soup sit off the heat for a few minutes before serving. This short resting period allows the flavors to settle and meld together, and gives the rice a moment to finish absorbing a bit more of the broth, resulting in a more balanced, cohesive bowl.

9. Serve Warm Ladle the finished soup into bowls while it’s still warm, finishing each bowl with a sprinkle of fresh parsley if desired. If you’re using optional add-ins like spinach or a splash of cream, stir those in during the last few minutes of cooking, before the resting period, so they warm through without overcooking.