Heat the oil in a dutch oven or large pot over medium-high heat.
When the oil is hot add the chicken thighs, skin-side down, and sear until the skin is browned, about 3 minutes.
Transfer the chicken thighs to a plate and set aside.
Keep the pot over medium-high heat and add the carrot, celery, onion, garlic, 1 tsp salt, and 1/2 tsp black pepper and cook, stirring occasionally, until veggies are softened, about 4 minutes.
Stir in the rice and water.
Add the chicken thighs back into the pot and bring to a boil.
Cover the pot then reduce the heat to medium-low and simmer, covered, for about 20 minutes.
Take the lid off the pot and simmer, uncovered and stirring occasionally, until the chicken is cooked and rice is tender, 15 to 20 more minutes.
Transfer the chicken thighs to a plate then shred the chicken using two forks and discarding the any skin and bones.
Stir the shredded chicken into the soup the take the soup off the heat.
Stir in the fresh lemon juice and season with salt & pepper to taste.
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