Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking until soft and fragrant, about 5 minutes.

Stir in minced garlic along with a generous pinch of salt and pepper. Cook for an additional minute, stirring, until the garlic is fragrant.

Carefully place the boneless chicken breasts into the pot with the chicken broth. Bring to a boil, then reduce heat to a simmer. Let it cook until the chicken is cooked through, about 15 minutes.

Remove the cooked chicken from the pot and let it cool slightly. Then shred the chicken into bite-sized pieces and return it to the pot.

Stir in the washed long-grain rice along with the chopped parsley and thyme. Simmer gently on low for about 20 minutes until the rice is tender and fluffy.

Taste the soup, and adjust the seasoning as desired. Serve hot, and consider garnishing with extra fresh herbs.