In a pot, heat the oil over medium heat. Add the carrots, onion, celery, garlic, thyme, lemon rind and salt. Cook until the vegetables begin to soften, about 5 minutes.
Add the chicken broth and lemon juice, and bring to a simmer.
Add the shredded chicken meat and rice, and cook, stirring constantly, for 20 minutes or until the rice is cooked. Season to taste with salt and pepper.