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 begin to soften, about 5-7 minutes. You’ll notice the onions becoming translucent and the carrots slightly tender.

2. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant, being careful not to burn the garlic. The aroma will become quite inviting at this stage.

3. Add the chicken broth to the pot and bring it to a boil. Once boiling, stir in the uncooked long-grain white rice. Reduce the heat to low, cover the pot, and simmer for 12-15 minutes, or until the rice is tender. The rice should have absorbed most of the liquid and be soft to the bite.

4. Stir in the cooked, shredded or diced chicken. Continue to simmer for another 2-3 minutes, just long enough for the chicken to heat through.

5. Remove the pot from the heat. Stir in the heavy cream until well combined. Season the soup generously with salt and black pepper to taste. Taste and adjust seasonings as needed; you might want a little more salt to bring out the flavors.

6. Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, for a pop of color and fresh flavor. Serve immediately while warm.