Begin by warming olive oil in a large pot over medium heat.

Add the finely chopped onion, minced garlic, diced carrots, and chopped celery to the pot. Sauté these for about 5 minutes until the vegetables become tender and the onion is translucent.

Pour in 6 cups of chicken broth and bring the mixture to a boil.

Stir in the shredded chicken and long-grain white rice. Add in the bay leaves and thyme.

Reduce the heat and let the soup simmer for 30 minutes.

Season with salt and pepper to taste, and remove the bay leaves before serving.