In a large pot or dutch oven add the olive oil and cook down the chopped onion for a few minutes.
Then add in the minced garlic, celery, carrot and celery. Saute for 5 minutes until they become soft. Add in the chicken thighs and cook until the chicken starts to brown.
Add the water and chicken stock into the pot with the bay leave and fresh herbs. Bring that to a boil and then turn down heat and let simmer for 25-30 minutes.
Remove the chicken thighs and shred with forks and then return back to the pot.
In a separate pot cook the jasmine rice until all the liquid has evaporated. Take 1 cup of that and it to the soup. Let the soup cook simmer for another 10-15 minutes and then taste the broth to see if it needs more seasoning. Add salt and pepper if need be.
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