Place chicken breasts, garlic, onion, celery, carrots, bay leaves, salt, pepper and water into a large pot over medium heat. Stir mixture.
Bring to a boil, then reduce heat to low. Cover and allow to simmer for 30 minutes (until chicken is cooked). Note: Internal temperature of the chicken should reach 165F degrees when thoroughly cooked.
Remove chicken from the pot and shred or finely dice. Set aside.
Add butter and rice to the pot and stir well. Cover and simmer mixture over medium-low heat for 10 minutes.
Add the cooked chicken, lemon juice, parsley and dill into the pot. Stir well and continue cooking (covered) for another 10-15 minutes, until rice is tender.
Season with more salt and pepper (if desired). Remove bay leaves before serving. Optional: Top with fresh lemon slices. Enjoy!
Notes
If using chicken stock instead of water, do not add additional salt. The stock adds quite a bit of salt to the soup. Only add additional salt when soup is cooked and you've tasted it for seasoning.
The butter is optional but adds a nice richness to the soup.