Prep the basics: Dice the onion, slice the celery and carrots, and mince the garlic. Cut the chicken into bite-size pieces if using raw. Rinse the rice in a fine-mesh sieve until the water runs mostly clear.

Sauté the aromatics: Warm 1–2 tablespoons of olive oil or butter in a large pot over medium heat. Add onion, celery, and carrots with a pinch of salt. Cook 5–7 minutes, stirring, until softened. Add garlic and cook 30 seconds until fragrant.

Add the chicken: If using raw chicken, add it to the pot and season with salt, pepper, and 1 teaspoon dried thyme. Stir for 2–3 minutes to lightly sear the edges. If using cooked rotisserie chicken, wait to add it later.

Pour in the broth: Add 6–8 cups of chicken broth and a bay leaf. Bring to a gentle boil, then reduce to a simmer.

Stir in the rice: Add 3/4 cup of rinsed long-grain white rice. Simmer uncovered for 12–15 minutes, stirring occasionally so the rice doesn’t stick to the bottom. If using brown rice, see Alternatives for timing.

Finish and adjust: When the rice is tender and the chicken is cooked through, stir in chopped parsley and a squeeze of fresh lemon. If using cooked chicken, add it now and simmer 3–5 minutes to warm through.

Taste and season: Add more salt and pepper as needed. If you like, toss in a handful of spinach to wilt, a few peas for sweetness, or a splash of cream for richness.

Serve: Ladle into warm bowls. Drizzle with olive oil or add extra herbs if you want. It’s great with crusty bread.