Gather all ingredients and tools, including a large pot, knife, cutting board, lemon zester, and wooden spoon.
Heat the large pot over medium heat, then add olive oil and sauté diced onions until they turn translucent and emit a fragrant aroma, about 5 minutes.
Add the diced chicken to the pot, stirring occasionally, and cook until browned and cooked through, roughly 7-8 minutes. The chicken should be golden on the outside and tender inside.
Pour in the chicken broth and bring it to a gentle simmer. Once simmering, stir in jasmine rice, then cover and cook for about 15 minutes until the rice is tender and the soup starts to thicken slightly.
While the rice cooks, zest one lemon using the zester, then juice both lemons and set the zest and juice aside.
Stir the minced garlic, lemon zest, lemon juice, chopped parsley, and thyme into the soup. Season with salt and pepper to taste, then simmer for another 5 minutes to meld the flavors.
Taste the soup and adjust seasoning, adding more lemon juice if desired for extra brightness. The final broth should be clear, vibrant, and fragrant, with tender chicken and rice floating in a zesty, aromatic base.
Serve the soup hot, garnished with a sprinkle of fresh parsley for a bright, fresh finish.
