1. Begin by heating the olive oil in a large soup pot over medium heat. Add the finely chopped onion, sliced carrots, and diced celery. Sauté these veggies for about 5–7 minutes until they are softened and fragrant.

2. Once the vegetables are softened, add the minced garlic to the pot. Cook for an additional minute, stirring often to prevent it from burning.

3. Now pour in the chicken broth. Add the shredded chicken, dried thyme, and bay leaf. Give everything a good stir to combine all those delicious flavors together.

4. Increase the heat until the soup starts to boil, then reduce it to a gentle simmer.

5. Stir in the uncooked rice, then cover the pot. Let it simmer for about 20 minutes, or until the rice and vegetables are tender. Be sure to check occasionally, so nothing sticks to the bottom.

6. After 20 minutes, remove the bay leaf from the pot. Taste the soup and add salt and freshly ground black pepper as needed, adjusting it to your liking.

7. Finally, stir in the chopped fresh parsley for a burst of color and freshness that gives your soup that finishing touch.

8. Serve the soup hot, garnished with a little extra parsley if you like. Enjoy this hearty bowl of chicken and rice goodness—perfect for any time you need a comforting meal!