Start by heating oil in a pan over medium heat. Add bay leaves, onion, and garlic, and sauté until they release their aromatic flavors
Then, add celery, carrots, and season with salt, sautéing until the vegetables are soft
Add chili sauce and oregano, and mix well. Add the chicken breast and continue to mix until coated in the sauce
Next, pour in 6 cups of chicken broth rice and soy sauce, and bring the mixture to a boil
Reduce the heat and let the soup simmer for 15 to 20 minutes, allowing the rice to cook and absorb the flavors of the other ingredients
Remove the chicken breast from the soup and shred it using a fork. Let the soup continue to simmer as the rice finishes cooking
Return the shredded chicken to the soup, stirring it in gently.
Taste the soup and season with salt if needed. Add black pepper for a bit of heat, if desired
Finish the dish by garnishing with parsley leaves, and gently mixing the soup one final time before removing it from the heat
This comforting Chicken and Rice Soup can be enjoyed on its own or paired with your favorite sides for a satisfying lunch or dinner