Start by dicing two medium carrots and two celery stalks into small, bite-sized pieces. Mince four cloves of garlic and slice about one tablespoon of fresh ginger. For the chicken, cut it into bite-sized pieces, ensuring they are uniform for even cooking. Lastly, rinse half a cup of white rice under cold water until the water runs clear to remove excess starch.

In a large pot, heat two tablespoons of olive oil or butter over medium heat. Once the oil is shimmering, add the minced garlic, sliced ginger, diced carrots, and celery. Stir the mixture frequently for 3-4 minutes until the vegetables are fragrant and tender, becoming slightly translucent.

Next, add the bite-sized pieces of chicken to the pot, stirring them into the sautéed veggies. Cook the chicken for about 5-7 minutes, turning occasionally, until it becomes opaque and lightly golden on all sides.

Pour in six cups of chicken broth, bringing the mixture to a gentle boil. Once boiling, stir in the rinsed rice, reducing the heat to low, and cover the pot. Let the soup simmer for approximately 20 minutes, allowing the rice to absorb the flavors and soften.

After simmering, taste the soup and season with salt and pepper according to your preference. Garnish with chopped green onions or cilantro just before serving.