Heat the oil in a dutch oven over medium-high heat.
Generously season the chicken thighs with salt & pepper then place them skin-side down into the dutch oven.
Sear the chicken thighs until the skin is well browned, about 3 minutes.
Transfer the chicken thighs to a plate and set aside.
Keep the dutch oven over medium-high heat and add the onion, celery, carrots, and garlic then cook, stirring occasionally, until vegetables begin to soften, about 3 minutes.
Add the chicken thighs back into the dutch oven along with the water and bring to a boil.
Reduce the heat to medium-low then place the lid on the dutch oven and simmer for 30 minutes.
Transfer the chicken thighs from the soup to a plate and allow to cool.
While the chicken cools bring the soup back to a boil over medium-high heat.
Stir the rice, parsley, and 1 tsp salt into the soup.
Reduce the heat to medium-low then cover the dutch oven and simmer the soup, stirring occasionally, until rice is tender, 15 to 20 minutes.
Shred the meat from the chicken thighs, discarding the skin and bones, then stir the shredded chicken into the soup.
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