Add the extra virgin olive oil to a large soup pot or Dutch oven over medium heat. Add the onions and carrots, season with seasoned salt and pepper, then stir to combine. Cover the pot with a lid then sauté until the vegetables are very tender, 5-7 minutes, stirring occasionally. Add the garlic then sauté without the lid on for 30 seconds.

Turn the heat up to high then add the chicken stock and bring to a boil. Add the rice then stir to combine. Season the chicken with seasoning salt and pepper then add to the broth and stir to combine. Turn the heat down to medium then simmer, uncovered, until the rice is tender, 15-20 minutes. Taste then add more seasoned salt and/or pepper to taste, then ladle into bowls and serve.