In a stock pot, melt the ghee.
Add leeks, celery and celery seed and sauté till softened, about 3 minutes.
Add the carrots and garlic and continue to sauté for another 3-5 minutes.
Add chives, oregano, dried parsley and cooked chicken. Add at least 2 cups of chicken meat. Cook for about 5 minutes till flavors are incorporated.
Add 5 cups of chicken broth. Bring to boil and then turn heat down to simmer for 15 minutes.
Add rice, salt and pepper and cook for another 10 minutes or so. Soup will be done when the rice is cooked fully. If the soup is too thick, heat the last cup of chicken broth and add it to the pot.
Toss in the fresh parsley and give it a good stir. You may also add a nice squeeze of fresh lemon.
Adjust salt and pepper to your taste.
Allow the soup to cool completely. This soup is best the next day.