In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for about 5 minutes until the veggies are softened and fragrant.

Coat the softened vegetables with 3 minced garlic cloves, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for an additional 1 minute, allowing the garlic to bloom.

Introduce 1 pound of boneless chicken breasts and 6 cups of chicken broth. Bring to a rolling boil, then reduce heat and simmer for about 15 minutes.

Remove chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken back to the pot.

Stir in 1 cup of long-grain white rice, ½ cup of chopped fresh parsley, and 2 teaspoons of fresh thyme. Cook for about 20 minutes, until the rice is tender.

Taste the soup and adjust seasoning if needed. Ladle into bowls and garnish with more fresh herbs if desired. Serve hot.