1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped chicken pieces and cook until lightly browned on all sides, about 3-5 minutes. Remove the chicken from the pot and set aside.

2. To the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. The onion should become translucent.

3. Stir in the grated fresh ginger and minced garlic. Cook for another minute until fragrant, being careful not to burn the garlic.

4. Pour in the chicken broth. Add the uncooked white rice, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the rice is almost tender.

5. Add the cooked chicken back into the pot. Continue to simmer for another 5-7 minutes, or until the rice is fully cooked and the chicken is heated through. The rice should be tender but not mushy.

6. Taste the soup and adjust seasonings if needed. Ladle the warm soup into bowls and garnish with fresh chopped parsley before serving.