Start by prepping your ingredients: dice carrots and celery, mince garlic, slice fresh ginger, cut chicken into bite-sized pieces, and rinse rice until water runs clear.

In a large pot, heat olive oil or butter over medium heat. Add garlic, ginger, diced carrots, and celery, sauté for 3-4 minutes.

Add the chopped chicken pieces to the pot and cook for about 5-7 minutes, until chicken is no longer pink.

Pour in chicken broth, bring to a gentle boil. Stir in rinsed rice, reduce heat to low, cover, and simmer for 20 minutes.

Once the rice is cooked, season the soup with salt and pepper, garnish with green onions or cilantro before serving.