Heat the oven to 175 degrees. Bake the meat until tender.
Put the pan for chicken soup with rice over medium heat and heat 1 tablespoon of olive oil in it. Fry onions, garlic, carrots, herring. Throw thyme and bay leaf. Cook, stirring for about 6 minutes, until the vegetables are soft, but they should not be fried.
Remove the chicken from the oven and split it into fibers. Pour the broth and water into the pan. Bring everything to a boil. Throw the chicken and rice, leave to cook for 30 minutes over low heat.
Squeeze lemon juice before serving chicken rice soup . Serve hot.