Heat the olive oil in a large soup pot over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes, filling the air with a sweet aroma.
Add the minced garlic to the pot and cook for another 30 seconds, until fragrant and just starting to turn golden, which releases a savory smell.
Pour in the chicken broth and bring it to a gentle boil, which causes small bubbles to form and release steam, warming the ingredients inside.
Add the rinsed rice and stir well, then lower the heat to a simmer. Cover the pot partially and cook for about 15 minutes, allowing the rice to absorb the broth and soften, releasing starch into the soup.
While the rice cooks, add the seasonal mixed vegetables to the pot and stir them into the hot broth. Continue simmering until the vegetables are tender, about 5-7 minutes.
Stir in the shredded cooked chicken, allowing it to heat through and mingle with the flavors, while the rice thickens the broth into a velvety, hearty consistency.
Season the soup with salt and freshly ground pepper to taste. Taste and adjust seasoning as needed, aiming for a balanced, flavorful broth with a slightly creamy texture.
Once everything is hot and the rice has thickened the broth nicely, give the soup a final stir and ladle it into bowls, revealing a colorful mixture of vegetables, tender chicken, and a comforting, creamy broth.
Garnish with fresh herbs if desired, and serve hot for a cozy, satisfying meal that highlights hearty flavors and seasonal produce.
