Step 1

In a large pot over medium heat, heat oil. Add the onion, carrots, and celery. Sauté about 3 minutes and stir in the garlic. Sauté until the onions are translucent.

Step 2

Stir in the chicken broth, water, thyme, lemon juice, salt, and pepper.

Step 3

Bring the soup to a boil and turn the heat to medium-low. Add the rice and cover pot with a lid. Simmer 10 20 minutes, or until the the rice is almost cooked through. Stir in the chicken. Add more lemon juice, thyme, salt, and pepper, if needed. Cook just until the rice is tender.

Step 4

Remove soup from heat. Serve while hot.