Melt butter in a large pot over medium heat. Cook onion and garlic until fragrant.
Add carrots and celery, cook for 5 minutes.
Stir in rice, turmeric, black pepper, sea salt, oregano, and garlic powder.
Pour in chicken bone broth, bring to a boil.
Add chicken thighs, cover, and simmer for 15 minutes or until chicken is thoroughly cooked.
Mix in fresh parsley and serve warm.
