In a small pot, cover the chicken breasts with water, bring to a boil and cook until done. Remove from water and allow to cool enough to handle.

In a large stock pot or Dutch oven, add the olive oil and butter. Heat over medium high heat until butter is melted and then add cut vegetables and seasonings. Remove the leaves from 1 sprig of thyme and add to the mixture. Sauté the vegetables until celery and onions begin to turn translucent.

Next, add the chicken stock to vegetable mixture and bring to a simmer. Simmer 20 minutes.

Next, dice the chicken into cubes or shred if you prefer, and add to the pot with vegetables and stock.

Next, add the water and return to a simmer.

Next, add the rice and stir to combine, continue to simmer for 20 minutes until rice is fully cooked. Serve hot.