Step 1

Heat olive oil in a large pot over medium-high heat.

Step 2

Dab chicken thighs dry with paper towels, season both sides with salt and pepper.

Step 3

Add to pot and sear until browned on bottom, about 4 minutes. Turn and cook 2 minutes longer. Transfer to a plate.

Step 4

Return pot to medium-high heat (there should be about 1 Tbsp oil in pot now, if needed you can add a little more). Add onion, carrots, and celery and saute 5 minutes.

Step 5

Add garlic and saute 1 minute longer.

Step 6

Pour in 7 cups chicken broth, add thyme, bay leaves and parmesan rind. Season with salt and pepper to taste.

Step 7

Bring mixture to a simmer then stir in rice, and return chicken thighs to pot.

Step 8

Reduce to low heat. Cover pot and let simmer until thighs are cooked through, about 8 minutes (they should be 165 in center of thickest portion).

Step 9

Transfer thighs to a cutting board (shake rice that sticks back into pot). Let rest 5 minutes then cut chicken into small pieces.

Step 10

Meanwhile let soup continue to simmer, covered, until rice is tender, about 8 to 12 minutes longer.

Step 11

Remove soup from heat. Remove parmesan rind and bay leaves. Stir in chicken, parsley and lemon juice.

Step 12

As soup rests it will thicken you can thin with remaining 1 cup chicken broth if desired. Serve with shredded parmesan cheese to taste.