1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.

2. Stir in the cooked chicken and chicken broth. Bring the mixture to a gentle simmer.

3. Reduce the heat to low, then stir in both cans of condensed cream of chicken soup, the dried thyme, and black pepper. Whisk gently until the cream of chicken soup is fully dissolved into the broth, creating a smooth, creamy base.

4. Add the uncooked white rice to the pot. Increase the heat slightly to bring the soup back to a gentle simmer. Cover the pot and cook for 15-20 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

5. Once the rice is cooked and tender, remove the pot from the heat. Stir in the heavy cream.

6. Taste the soup and add salt as needed. Ladle the warm soup into bowls and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!