Turn Off the Stove Chicken Soup

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2 tablespoons extra-virgin olive oil

2 medium carrots, halved and thinly sliced

2 stalks celery, thinly sliced

2 leeks, halved, white and light green parts thinly sliced

2 cups chopped cooked skinless chicken (from a rotisserie chicken)

3/4 cup long-grain white rice

2 cloves garlic, finely chopped

2 quarts low-sodium chicken broth

4 strips lemon peel, removed with a vegetable peeler, plus 2 tablespoons juice

2 dried bay leaves

1 piece Parmesan rind, optional

Kosher salt and freshly ground black pepper

1/4 cup chopped fresh Italian parsley

2 tablespoons chopped fresh dill

Grated Parmesan, for serving