Prepare the vegetables and rice: peel and finely chop the Onion, slice the Carrot into rounds, and cut the Potato into bite-size pieces. Mince the Garlic and rinse the White Rice under cold water until the rinse runs clear.
Pat the Bone-In Chicken Pieces dry and season them lightly with Salt and freshly ground Black Pepper.
In a large soup pot, heat 1–2 tablespoons of Olive Oil over medium-high heat. Add the seasoned chicken and brown on both sides for 4–5 minutes total to develop flavor; you do not need to cook through.
Push the chicken to one side of the pot, add the chopped Onion and minced Garlic and sauté for 2–3 minutes until fragrant and softened. Add the Carrot and Potato and stir to combine.
Pour in enough Water to cover the ingredients by about 2 inches (typically 8–10 cups depending on pot size), add 1–2 Bay Leaf, bring to a boil, then reduce heat to a gentle simmer. Skim any foam from the surface and simmer, covered, for 25–35 minutes, until the chicken is cooked through and the vegetables are tender.
Remove the chicken from the pot and set aside to cool slightly. Discard the Bay Leaf. When cool enough to handle, remove the meat from the bones, shred or chop it into bite-sized pieces, and return the shredded chicken to the pot.
Stir in the rinsed White Rice and simmer, uncovered, for 15–20 minutes more, or until the rice is tender and the soup has thickened slightly. Taste and adjust seasoning with more Salt and Black Pepper if needed.
Just before serving, stir in a generous handful of chopped Parsley and sliced Green Onion. Squeeze fresh Lemon juice to taste (start with half a lemon) to brighten the broth.
Ladle the canja into bowls and serve hot, with extra lemon wedges on the side for anyone who wants more acidity.
