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In a big soup pot over medium heat, add the oil and let it warm. Add the chicken, and let it sear on each side for a few minutes. Be sure to season it with salt and pepper on each side.
Add the onions, carrots, and celery and let them cook for a few minutes to release their aroma.
Add the garlic and cook off the raw flavor, 1 minute. Add the hot water or stock let everything come to a boil.
Once boiling, reduce the heat to medium-low and semi-cover the pot with a lid. Let everything cook on medium-low heat for 35 to 40 minutes. Taste and adjust for salt.
After 40 minutes, remove the chicken, and add ½ cup of rinsed rice to the pot. Remove any skin or bones from the chicken, shred it with a fork, and add it back in once the rice is cooked. Garnish with fresh parsley and enjoy. Squeezed lemon juice in each bowl is optional, but absolutely delicious.