1-First, prep the onion, celery, and carrots as specified. Then, heat the olive oil in a soup pot over medium-high heat and sauté the onion and celery for about 5 minutes.

2-Next, add the garlic and cook for 30 seconds to release its aroma.

3-After that, add the 6 uncooked chicken thighs, 3 medium carrots, 8 cups chicken broth, 1/2 teaspoon Italian seasoning, and 1 cup long grain white rice to the pot. Bring everything to a boil, then reduce the heat to a simmer. Stir occasionally to prevent the rice from sticking and simmer for 15-20 minutes until the chicken is cooked through, the carrots are softened, and the rice is done.

4-Once ready, remove the chicken to shred or cut it, then return it to the pot. Season with salt and pepper to taste, and stir in the 1-2 tablespoons fresh parsley if desired. Finally, serve the soup hot for a comforting meal.