In a large pot, bring 8 cups of broth to a gentle simmer. Add chicken and cook for 30-40 minutes until tender. Remove chicken, shred it, and set aside.

In the same pot, heat olive oil over medium heat. Sauté diced onion, carrots, and celery for 5-7 minutes until softened.

Return shredded chicken to the pot with rinsed rice and 6 cups of broth. Bring to a simmer and cook for 15 minutes.

Stir in 2 tablespoons of non-alcoholic gin extract and simmer for another 10-15 minutes until rice is tender.

Adjust seasoning with salt and pepper, then let sit off the heat for a couple of minutes before serving.