Dice the chicken into 1-inch pieces. Chop the onion, carrots, and celery. Mince the garlic. Rinse the long grain rice under cold water until the water runs clear, then drain well. This helps prevent the soup from becoming too starchy.

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and dried thyme; cook for another minute until fragrant.

Pour in the chicken broth and water. Add the bay leaves. Bring the mixture to a rolling boil.

Add the rinsed long grain rice to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender. Stir occasionally to prevent sticking to the bottom.

While the rice is cooking, if the chicken pieces are too large, you can shred them using two forks or dice them into smaller, bite-sized pieces. Once the rice is tender, return the cooked chicken to the pot.

Remove and discard the bay leaves. Stir in salt and black pepper, adjusting to taste. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately with lemon wedges, if desired.