Heat the olive oil in a large Dutch oven or stockpot over medium heat.

Add the diced onion, carrots, and celery to the pot. Sauté for 7-10 minutes, or until the vegetables begin to soften.

Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Pour in the chicken broth and bring the mixture to a boil. Add the uncooked rice, dried thyme, dried parsley, and bay leaf. Reduce the heat to a simmer, cover partially, and cook for 15 minutes.

Add the shredded cooked chicken to the pot. Continue to simmer, uncovered, for another 10-15 minutes, or until the rice is tender and fully cooked. If the soup becomes too thick, add a little extra broth or water.

Remove the bay leaf. Season generously with salt and black pepper to taste. Stir in half of the fresh chopped parsley.

Ladle the soup into bowls and garnish each serving with the remaining fresh parsley before serving hot.