Prepare by dicing the chicken and chopping the vegetables.

In a large pot over medium heat, add olive oil and sauté onions, carrots, and celery for about 5 minutes until softened.

Add diced chicken to the pot; cook until lightly browned (about 3-4 minutes).

Stir in chicken broth and rinsed rice; bring to a boil while adding thyme.

Reduce heat and simmer for approximately 20 minutes until rice is tender.

Stir in heavy cream; season with salt and pepper. Heat through for an additional 5 minutes.

Serve warm; garnish with fresh herbs if desired.