In a large pot, heat a small amount of oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are tender and the onion is translucent.

Stir in the minced garlic and dried thyme, cooking for an additional minute until fragrant.

Pour in the chicken broth and bring the mixture to a boil.

Once boiling, reduce the heat to low and add the shredded cooked chicken and cooked rice. Stir well.

Slowly add in the heavy cream, mixing thoroughly. Allow the soup to simmer on low heat for about 10 minutes.

Sprinkle in salt and pepper to your preference.

Ladle into bowls, garnish with fresh parsley, and enjoy!