Dice the onion into 1/2-inch pieces, chop the carrot and celery into similar-sized pieces, and mince the garlic cloves. Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion, carrot, and celery, stirring occasionally, and cook for 7-10 minutes until the vegetables begin to soften and the onion turns translucent. This allows the vegetables to release their flavors and create a flavorful foundation for the soup.

Add the minced garlic and thyme to the softened vegetables and stir constantly for about 1 minute. This brief cooking time allows the garlic and thyme to release their essential oils and infuse the base with aromatic flavor without burning the delicate garlic. I like to use fresh thyme when I can find it, but dried works beautifully here too.

Pour the broth into the pot and add the chicken chunks, bay leaves, and jasmine rice, stirring to combine everything evenly. The jasmine rice not only adds a subtle floral aroma but also cooks more evenly and stays fluffier than long-grain varieties. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover the pot, and simmer for 20 minutes until the chicken is fully cooked through and the rice is tender.

Remove the pot from heat and carefully fish out the bay leaves and chicken pieces using a slotted spoon. If the chicken chunks are large, you can shred or cut them into smaller pieces for more consistent texture throughout the soup—I prefer shredding for a more tender, refined bite. Return the chicken to the pot and stir in the salt, black pepper, freshly squeezed lemon juice, and chopped parsley. The lemon juice adds a bright acidity that cuts through the richness of the broth and chicken, balancing all the flavors beautifully.

Ladle the hot soup into bowls and serve immediately. The soup is best enjoyed fresh while the broth is steaming and the flavors are bright and vibrant.