Step 1

Preheat a dutch oven or soup pot with oil over medium heat, add in onion, carrots, and celery, and saute until lightly softened and golden, about 6-7 minutes.

Step 2

Add chicken, rice, bay leaves, chicken broth, water, salt, and pepper. Bring it to a boil, skimming off any foam that rises to the top. Reduce heat to medium-low and cook uncovered at a light boil for 25-30 minutes, or until rice is tender and chicken is cooked through.*

Step 3

Remove chicken from the soup, shred it into small pieces and add it back to the soup then remove from heat.

Step 4

Add herbs, season to taste if needed, and serve.