Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 cup diced onion and 2 diced celery stalks. Cook 2-3 minutes, until slightly softened.

Stir in 4 minced garlic cloves and cook 30 seconds, until fragrant.

Stir in 1 bouillon cube, ½ teaspoon dried thyme, ¼ teaspoon black pepper, and 1 bay leaf. Cook 1 minute to bloom the spices.

Pour in 6 cups chicken broth. Add 1 lb chicken thighs, 2 diced carrots, and ½ cup uncooked rice. Stir, bring to a boil, then reduce to a gentle simmer.

Simmer 20-30 minutes, stirring occasionally, until the rice is tender and the chicken reaches 165°F.

Remove chicken thighs to a plate, shred with two forks, then stir the shredded chicken back into the soup.

Remove the bay leaf, taste, and adjust seasoning if needed. Serve warm.