Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the onion, celery, and carrots, then cook for 8 to 10 minutes, stirring now and then, until they begin to soften.

Stir in the garlic, bay leaves, thyme, salt, and black pepper. Cook for about 30 seconds, stirring, until fragrant. Keep the garlic moving so it does not brown.

Add the chicken thighs and chicken broth. Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for about 20 minutes, until the thickest piece of chicken reaches 165°F.

Lift the chicken from the pot and set it aside to cool slightly.

Bring the broth back to a gentle simmer. Stir in the rinsed jasmine rice, then cook partially covered for 12 to 15 minutes, stirring occasionally, until the rice is tender.

Meanwhile, shred the chicken with two forks once it is cool enough to handle.

Add the shredded chicken back to the pot and simmer for 2 to 3 minutes, until heated through. Remove the bay leaves, taste the soup, and adjust the salt and pepper as needed.

Garnish with chopped parsley and serve warm.