Heat olive oil in a large soup pot over medium heat until shimmering. Add diced onions and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
Add minced garlic, chopped carrots, and celery to the pot. Cook, stirring frequently, until the vegetables start to soften and release their aroma, about 3-4 minutes.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 10 minutes, allowing flavors to meld.
Stir in the cooked shredded chicken and rinsed rice. Season with salt and pepper, then add a squeeze of fresh lemon juice to brighten the flavors.
Cover the pot and simmer gently for another 10 minutes, or until the rice is tender and the soup has thickened slightly. Stir occasionally to prevent sticking.
Taste the soup and adjust seasoning with more salt, pepper, or lemon juice as desired. Ladle the hot soup into bowls.
Garnish with freshly chopped herbs if you like, then serve immediately for a comforting, hearty meal.
1 tablespoon olive oil
