Dice the onion, carrots, and celery into a small or medium dice, whichever you prefer.
Heat a large pot over medium heat, add about 3 Tablespoons of olive oil, and add the diced onions, carrots, and celery. Add a pinch of salt and cool for about 10 minutes, or until the onions are translucent. If the vegetables start to brown, turn down the heat.
Add the minced garlic, and the uncooked rice. Stir to combine. Toast the rice for a couple of minutes, stirring the rice and vegetable mixture constantly. You may need to add a little more oil. This process is complete when the rice smells a little bit nutty.
Deglaze the pot by adding half of the lemon juice, and scraping up any brown bits.
Add the chicken stock. If you are using Better Than Bouillon, add 8 cups of water, and 1 and ½ to 2 Tablespoons of chicken Better Than Bouillon. The paste will dissolve once the water begins to boil. Stir.
Add salt and pepper
Add the cooked rotisserie chicken. See note for how to use raw, boneless skinless chicken breasts instead. I prefer the taste and texture of the rotisserie chicken.
Bring the chicken soup up to a boil, then reduce to a simmer. Simmer the soup covered for 20 minutes, or until the rice has cooked.
Add the other half of the lemon juice. Adjust seasoning to taste and serve!
