• In a medium sauce pot combine the rice and water. Bring to a simmer on medium heat, then cover and lower the heat.
• Cook until the water is absorbed. (About 10 minutes)
• Meanwhile, spray a large sauce pot with olive oil, and add the chicken, onion, carrots, and celery.
• Cook on medium heat until the onions start to soften and turn transparent. (About 10 minutes)
• Add in the garlic, oregano, rosemary, and thyme and cook for 2 minutes until the garlic is fragrant.
• Add in the bay leaf and the chicken stock and bring to a simmer.
• When the chicken is cooked through (about 10 minutes) remove it from the soup and place on a plate while the soup continues to cook.
• Use 2 forks to shred the chicken, and add back to the soup along with the zucchini.
• Remove and discard the bay leaf, and remove soup from the heat.
• Add in the lemon juice and the cooked rice and mix together.
• Taste and add salt and pepper as needed. And serve hot.

Special Tips:

• If you store leftovers of this soup, the rice will absorb all the broth. Either keep them separate or add 1-2 cups of water to the soup when re-heating.
• If you're making this soup to burn off a cold, try adding in the juice of 3 lemons (instead of 2), double the oregano, and add in 1-2 teaspoons of cayenne.