Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent.

Stir in the minced garlic, diced carrots, and chopped celery, cooking until vegetables are softened.

Pour in the chicken broth and bring to a boil.

Add the shredded chicken, long-grain rice, bay leaves, thyme, salt, and pepper to the pot.

Reduce heat and let the soup simmer for about 30 minutes, or until the rice is cooked.

Remove bay leaves before serving.