Step 1: Prepare the Ingredients

• Gather all your ingredients, and chop the onion, carrots, celery, and broccoli.
• Mince the garlic, shred or dice the cooked chicken, and measure the rice.
• Prepare the Lemon Herb Dressing by whisking together all dressing ingredients in a small bowl. Set it aside to allow the flavors to meld.

Step 2: Sauté the Vegetables

• In a large soup pot, heat 2 tablespoons of olive oil over medium heat.
• Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften and the onion turns translucent.

Step 3: Add Seasonings and Liquid

• Stir in the dried thyme, dried oregano, and bay leaf. Cook for another 2 minutes to release the flavors.
• Pour in the chicken broth and water. Stir well and bring the mixture to a gentle boil.

Step 4: Add Chicken and Rice

• Add the shredded chicken and uncooked white rice to the pot. Stir to combine, then lower the heat to medium-low.
• Cover the pot and let it simmer for about 15 minutes, stirring occasionally, until the rice is tender and has absorbed some of the broth’s flavor.

Step 5: Add Broccoli and Finish the Soup

• Add the broccoli florets to the pot and cook for another 5-8 minutes until the broccoli is tender but still slightly crisp.
• Season the soup with salt, pepper, and a squeeze of lemon juice. Taste and adjust seasonings as needed.

Step 6: Serve with Lemon Herb Dressing

• Ladle the soup into bowls, ensuring each portion has a good mix of chicken, rice, and broccoli.
• Drizzle each bowl with the prepared Lemon Herb Dressing for a refreshing, tangy twist.
• Garnish with chopped fresh parsley.