Dice the onion, carrots, and celery finely.

Heat oil in a pot over medium heat.

Slowly cook the onion, carrot, and celery for approximately 8 minutes, until softened.

Add the lemon zest and rice to the pot.

Stir to combine.

Add the chicken broth and bring to a low boil.

Simmer for approximately 20 minutes, until the vegetables are tender.

Add the peas, diced cooked chicken, lemon juice, and parsley to the pot.

Cook for 5 minutes before serving.

Season with salt and pepper to taste.