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In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion is translucent.
Add garlic, parsley and thyme and cook 1 minute.
Add broth, uncooked chicken, uncooked rice, salt and pepper. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low (a simmer), cover, and cook for 15-30 minutes (15-20 minutes for white rice, 30-35 minutes for brown rice), stirring every 10 minutes, or until vegetables and rice are tender.
Remove chicken from pot and shred. Add back to the pot with the cream. Serve.