In a large soup pot, saute the onion and celery over medium heat in the oil. Sprinkle a teaspoon over the fresh veggies and stir. Cook until the onions are soft.
Add the carrots, chicken, herbs, and chicken.
Pour the chicken broth in and bring to a boil over medium-high heat. Reduce to a simmer and cover. Simmer the chicken for at least 30 minutes. This gives the flavors time to marry together and adds richness to the soup broth.
Remove the chicken. If needed, use a slotted spoon to take out the bones and skin. Add the uncooked rice and simmer for 10 minutes longer until it’s soft and cooked all the way through.
While the rice is cooking, separate the chicken meat from the bones and skin, then discard. Chop or shred the chicken and place it back in the pot. Simmer until the rice finishes cooking.
Stir the soup and season with salt and pepper. Ladle into serving bowls and enjoy!