Prep the ingredients by cutting carrots and celery, mincing garlic, slicing onions, cutting chicken breast into two pieces, and juicing lemon.

Add olive oil to dutch oven or pot and heat it. Add garlic and onions. Sauté under medium high heat for 1-2 minutes until you can smell the garlic and onions. Avoid burning them.

Add carrots and celery to pot, saute for 1-2 minutes.

Add chicken bone broth, bay leaves, dill and lemon juice. Bring to a boil.

Add chicken breast (cut into two pieces) and rice. Bring to boil, and cook for 10-12 minutes, or until chicken is cooked.

Remove and shred chicken. Then bring shredded chicken back into the soup.

Remove bay leaves (if you cannot find it, don't worry about it!). Add salt and pepper to taste. Salt is used here to open up flavors - so if the soup isn't very flavorful at this point, salt will help! Optional: Add chicken bouillon to taste for even more flavor!

Remove from heat. Serve and enjoy!