Gather all your ingredients. Chop the carrots, celery, and onions into small pieces. Cut chicken into bite-sized pieces and prepare herbs.

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Add chopped carrots, celery, and onions to the pot. Cook for 5–7 minutes until softened.

Incorporate chopped chicken into the pot and cook for 4–5 minutes until no longer pink. Pour in chicken broth and water, stirring well.

Once boiling, add rice and reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

Remove from heat and stir in lemon juice and chopped herbs. Adjust salt and pepper to taste.