Gather all your ingredients and chop the onion, carrots, and celery into small, even pieces. Set everything nearby for easy access.
Heat a large heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add the chopped onions, carrots, and celery. Cook, stirring occasionally, until fragrant and just tender, about 8 minutes, until the vegetables are slightly softened and aromatic.
Push the cooked vegetables to the side of the pot and add the diced chicken thighs. Sear them until golden on all sides, about 5 minutes, stirring occasionally so they cook evenly.
Pour in the chicken broth and add the rice. Bring everything to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, stirring occasionally, until the rice is fluffy and the chicken is cooked through.
While it cooks, juice and zest the lemon. This brightens the soup with a zesty zing and fresh aroma.
Once the rice is tender and the soup has thickened slightly, taste and season with salt and pepper as needed.
Stir in the lemon juice, lemon zest, and chopped herbs for a burst of freshness. Mix well and let the flavors meld for a minute.
Serve the soup hot, ladled into bowls, and enjoy the comforting aroma and hearty texture that feels like a warm hug.
