Step 1

Heat the olive oil in a large Dutch oven or soup pot. Add the onion, carrots, celery and saute for 5 minutes until softened and translucent. Add the garlic and saute for another 30 seconds until aromatic.

Step 2

Add the chicken breasts cubes to the pot, stir and cook for another 5 to 7 minutes until the chicken is no longer pink and is cooked through.

Step 3

Add the bay leaves, thyme sprigs, salt, pepper, rice, chicken broth, stir everything together, bring to a boil over medium-high heat.

Step 4

Reduce the heat to medium-low and continue cooking for another 25 to 30 minutes, covered, until the rice is cooked.

Step 5

Discard the bay leaves and thyme sprigs. Taste for seasoning and adjust with salt and pepper as needed. I added a bit of vegeta which is a European seasoning that we usually add to soups for flavor, but it's totally optional. You can also use a chicken bouillon instead.

Step 6

Garnish with parsley and serve.