- Place a soup pot over medium heat and add the olive oil.
- Add the onion, crushed garlic,and chicken pieces.
- Add in the carrots, celery, thyme, cayenne pepper and bay leaf.
- Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
- Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and season with salt and pepper.
- Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.