1-Heat the olive oil in a soup pot over medium-high heat. Add the celery, carrots, and onion, then sauté for 5 to 7 minutes, stirring occasionally.

2-Stir in the garlic and flour, cooking for about one minute to build a flavorful base.

3-Slowly pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pot until the flour dissolves.

4-Add the Italian seasoning, rice, and cream. Increase the heat to high and bring the soup to a gentle boil, then reduce the heat to simmer, cover with the lid slightly ajar, and cook for 10 minutes, stirring occasionally to prevent the rice from sticking.

5-Add the chicken and cook for another 7 to 10 minutes, or until the chicken and rice are fully cooked.

6-Season with salt and pepper to taste. If preparing ahead, cook the rice separately and add it to individual bowls before serving to prevent it from absorbing too much broth.