Peel and dice carrots; dice celery, chop onion, and mince garlic.
Heat oil in a large stock pot over medium-high heat. Add chicken and cook until browned, approximately 2-3 minutes.
Add all cut vegetables, rice, broth, garlic, and herbs; bring to a boil. Reduce heat, cover, and simmer for 1 hour.
Remove lid. If using whole herbs, remove them now. Remove chicken, shred, and then return to pot. Season with salt and pepper; serve with grapes and crackers.