In a pot, heat the olive oil over medium heat. Sauté the onion, celery, garlic, and carrots for about 4 minutes. Add in the chicken, season with salt and pepper, and sauté for 2-3 minutes more.
Stir in the broth, rice, thyme, and sage; season with salt and pepper. Cover with a lid and bring to a simmer for about 30 minutes or until the rice is cooked (refer to the directions on the package to properly cook the rice).
Taste and adjust the seasoning with salt if needed. Remove the thyme and sage before serving. Garnish with thyme.