Chicken and Rice Soup

3 large chicken breasts, uncooked, cut into 1 inch pieces
3/4 c. diced onion
1 1/4 c. diced celery
1 1/4 c. diced carrots
11 c. water
9 chicken bouillion cubes
1/4 tsp terragon
1/2 tsp paprika
1/2 tsp basil
1/8 tsp ground sage
1/8 tsp ground thyme
1/2 tsp parsley
1-2 bay leaves
3/4 c uncooked rice
juice of 1/2 lemon

In large pot heat small amount of olive oil and saute chicken until brown. Add vegetables and spices, except for bay leaf, and saute for 1 minute then add water, bouillion cubes, and bay leaf. Bring to a boil stirring occassionally. Turn down heat and simmer uncovered. When vegetables are about half way done, add rice and continue to cook. You might have to use your judgement on when to add the rice depending if this is going to sit for a while before eating, or if your rice will take longer or shorter to cook. When ready to eat remove bay leaf and squeeze in lemon juice.