Put chicken on baking sheet. Drizzle chicken with 1 tablespoon olive oil and season with salt and pepper. Bake for 16-18 minutes or until no longer pink.
In a soup pot over medium heat, saute the onion, celery and carrots in remaining olive oil until softened.
Add the chicken broth and bay leaves.
Dice cooked chicken and add to the pot along with the rice.
Simmer the soup gently for 30-45 minutes or until the rice is tender.