In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.

Add minced garlic and dried thyme, and cook for another minute until fragrant.

Stir in the diced chicken and cook until no longer pink, about 5-7 minutes.

Pour in the chicken broth and bring to a boil. Add the rice and reduce heat to a simmer. Cook for 15 minutes or until the rice is tender.

Stir in the heavy cream, salt, and pepper. Cook for an additional 5 minutes until heated through.

Serve hot, garnished with fresh herbs if desired.