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Melt butter in a large pot or Dutch oven over medium heat.
Add onion, celery, and carrots and cook until softened (about 4-5 minutes).
Add minced garlic and cook until fragrant (about 30 seconds).
Sprinkle flour evenly over the pot and stir until flour is absorbed and no lumps remain. Add spices (thyme, parsley, smoked paprika, salt, and pepper) and cook several seconds longer until well-combined.
Slowly, while stirring, add chicken broth to the pot. Bring to a boil.
Add chicken and rice and return to a boil. Cover, reduce heat to a simmer, and cook until the chicken is cooked through and rice is fully cooked (about 20 minutes).
Remove chicken from the pot and cut or shred (I prefer to shred). If the rice is not tender yet, let the chicken rest, covered, beside the stovetop and continue to cook the soup, covered, until the rice is cooked through (that way you don’t overcook it). Once the rice is cooked through, return the chicken to the pot.
Reduce heat to low then slowly stir in heavy cream until combined.
Allow to simmer for several minutes before serving warm. Enjoy!