In a large pot or dutch oven, over medium heat, heat the olive oil and sauté the onions and garlic until softened, about 2 minutes.

Season the chicken breasts with salt and pepper.

Add the chicken, the tomatoes, the celery sticks to the pot and cover with the water. Cover with a lid and cook until the chicken is cooked through and the tomatoes are almost falling apart, about 20 minutes. Remove the chicken and strain the broth,discarding all the veggies but saving the tomatoes.

Return the broth to the pot and pass the tomatoes through the strainer, combining the resulting juices to the broth.

Shred the chicken with the aid of a fork, getting rid of the skin and bones, and return it to the pot.

Add the diced potatoes, the diced carrots and the chicken bouillon. Cover and cook for about 15 minutes or until the potatoes and carrots are soft. Then, add the rice and let it boil with the soup for 5 more minutes.

Season with salt and pepper, sprinkle with chopped parsley and serve with bread, olive oil and parmesan cheese on the side!