1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. The onions should become translucent, and the carrots will start to look a bit brighter in color.

2. Pour in the chicken broth and add the shredded or diced cooked chicken to the pot. Stir in both cans of cream of chicken soup until fully dissolved and no lumps remain. Bring the mixture to a gentle simmer, stirring frequently to ensure everything is well combined and heated through.

3. Stir in the uncooked white rice. Make sure to stir it well so the rice doesn’t stick to the bottom of the pot. Continue to simmer the soup, uncovered, for about 12-15 minutes, or until the rice is tender. The rice grains should be plump and soft when tasted. Stir occasionally to prevent sticking.

4. If you’re using heavy cream for extra richness, stir it into the soup during the last 2-3 minutes of cooking. Heat through gently, but do not bring to a rolling boil after adding the cream, as it can sometimes curdle. The soup will take on a noticeably richer, velvety texture.

5. Remove the soup from the heat. Season generously with salt and black pepper to taste. Start with a pinch of each, stir, and then taste. Adjust as needed until the flavors are perfectly balanced. Remember that chicken broth and cream of chicken soup already contain some salt, so add gradually.

6. Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped parsley for a burst of color and fresh flavor. Serve immediately and enjoy your comforting meal.