Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 more minute until fragrant.

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.

Gradually pour in the chicken broth while stirring to avoid lumps. Add the Italian seasoning and bring the mixture to a gentle boil.

Stir in the uncooked rice and chicken pieces. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked. Stir occasionally to prevent sticking.

Once the rice and chicken are cooked, stir in the heavy cream. Let the soup simmer for another 5 minutes, uncovered, to thicken slightly. Season with salt and pepper to taste.

Remove the pot from heat and let the soup sit for a few minutes before serving. Garnish with fresh parsley if desired and serve. Enjoy!