Heat a tablespoon of olive oil in a large pot over medium-high heat. Add in the celery, carrots, and onion and sauté them for 5-6 minutes or until they’ve softened. Season with salt, pepper and the Italian seasoning and add in the garlic. Sauté for another minute.

Add in the bay leaf, sprigs of thyme and pour in the chicken broth. Stir everything together and bring the soup to a boil.

Once boiling, pour in the rice, stir, and lower the heat so that the soup is simmering. Simmer for about 20 minutes or until the rice is tender and cooked. Add in the chicken and cook for another minute or two. Taste for seasoning and add additional salt and pepper as needed.