Step 1

In a 3-quart stockpot, heat the olive oil over medium-high heat.

Step 2

Add the chicken pieces to the hot oil and season with the salt and the pepper.

Step 3

Cook the chicken pieces until fully cooked through at 165 degrees F internally, about 5-7 minutes.

Step 4

Add the onion to the chicken pieces and sauté until tender, about 3 minutes.

Step 5

Stir the carrots, the celery, and the garlic into the chicken mixture and sauté until fragrant, about 1 minute.

Step 6

Increase the heat to high and add the broth and the rice to the chicken mixture.

Step 7

Bring the chicken mixture to a boil, then reduce the heat to low.

Step 8

Stir, cover, and simmer, stirring occasionally, until the rice is tender and the broth is absorbed, about 15-30 minutes.

Step 9

Stir the parmesan and the parsley into the chicken mixture.

Step 10

Taste the chicken mixture for seasoning.

Step 11

Serve.