Chicken, Leek, and Rice Soup

1.Heat butter over medium-high heat in a 4- to 5-quart pot. Add leeks, celery, carrot, 1 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring, until leeks have softened a bit, about 4 minutes. Add garlic and cook one minute more.
2.Add broth, water, chicken, rosemary, thyme, bay leaves, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce heat to medium-low and cover, simmering for 15 minutes, until chicken is very tender and cooked through.
3.Remove chicken with tongs and set on a cutting board. Add rice and return the heat to a low simmer, cover with lid, and cook for 15 minutes, until rice is tender.
4.Meanwhile, use two forks to shred chicken into bite-sized pieces, set aside. Remove rosemary and thyme springs plus bay leaves. Return chicken to the soup to rewarm.
5.Adjust seasonings to taste. Mix in parsley and stir. Add lemon juice and zest and stir again. Serve immediately.