Heat the oil in your dutch oven (or stock pot) over medium and add the carrots. Cook carrots until they begin to soften, then scoot them to the side of the pot so you can brown the chicken.
Once the chicken has browned for a couple of minutes, add the remaining ingredients for the soup and cover.
Bring soup to a full boil, then reduce the heat to a simmer. Cook 40 to 50 minutes, until the rice is fully cooked and soup has thickened. Uncover and increase the heat to bring soup back to a gentle boil. Cook to reduce and thicken for 5 to 10 minutes.
Serve heaping bowls and enjoy!
*I use sprouted brown rice. You can use any type of rice you'd like!