Poach the Chicken: Put the chicken in a Dutch oven and cover it with the chicken broth. Add the bay leaf, herbes de Provence, and pepper. Add a dash of kosher salt or as needed to taste. Bring to a boil over high heat; reduce the heat to low, cover the pot, and simmer for 10 minutes or until it registers 165 F in the center of the thickest piece. Remove the chicken to a plate to cool, and transfer the broth to a bowl and set aside.

Sauté the Aromatics: Melt the butter in the same Dutch oven over medium-low heat. Add the onions and celery and cook, stirring, for 8 to 10 minutes or until the onion is translucent. Add the garlic and sauté for 1 minute longer.

Simmer: Add the chicken broth and carrots to the Dutch oven and bring to a boil over high heat. Reduce the heat to medium-low and cook for 5 minutes. Add the rice, cover the pan, and cook for 12 minutes.

Finish the Soup: Dice the chicken and add it to the soup with the peas; simmer for 3 to 4 minutes longer or until the rice is tender and the soup is hot. Stir the parsley into the soup and taste for seasonings, adding salt and pepper if needed.

Serve: Garnish with thyme leaves and parsley if desired, and serve. Enjoy!