VEGGIES: In a large pot over medium heat, melt 1 tablespoon of the butter and add 1 tablespoon olive oil. Add the diced onion, carrots, celery, and garlic and sauté, stirring occasionally, 7-9 minutes or until veggies are crisp tender. Veggies shouldn't be browning; reduce the heat if they are.
CHICKEN: Meanwhile, pull the chicken from the bones and shred or chop into bite-sized pieces.
SEASONINGS: Add the seasonings to the veggies: Italian seasoning, chicken bouillon powder, dried thyme, dried basil, dried oregano, dried parsley, salt and pepper. (Season to taste with salt and pepper; I add 1/4 teaspoon each but adjust depending on saltiness of broth and bouillon powder). Stir seasonings for 30 seconds.
RICE: Pour in the two containers of chicken broth and add in the bay leaf. Bring soup to a boil. Once boiling, stir in the rice and return to a boil. Cover pan, reduce the heat to low (soup should be simmering), and cook for 10-15 minutes or until rice is tender.
FINISHING: Once rice is tender, stir in chicken and peas to warm through, 2-3 more minutes. Season to taste with any additional salt and pepper if needed. Top with minced, fresh parsley (I add 3 tablespoons) fresh thyme and Parmesan cheese to individual bowls, if desired.
STORAGE: Best enjoyed the same day it is made or the rice tends to bloat. (See Note 1)