Prep the vegetables

• Finely dice the celery, carrots, white onion and green bell pepper.

Season the chicken

• Place the cleaned chicken breasts in a large bowl.
• Season with garlic powder, onion powder, Italian seasoning, paprika, black pepper and seasoned salt.
• Add the olive oil and toss so the seasoning sticks.

Brown the chicken

• Melt the garlic & herb butter in a large pot over medium heat.
• Add the chicken breasts and brown on both sides, then remove them from the pot.

Cook the vegetables

• Add the diced vegetables to the same pot with the minced garlic, butter and flour.
• Cook, stirring, until softened.

Build the broth

• Pour in the water and chicken broth, then mix well.
• Stir in the roasted chicken bouillon paste and the same seasonings used on the chicken.

Simmer the soup

• Return the chicken breasts to the pot, cover and cook over medium heat.

Add cream and parsley

• Stir in the heavy cream and the chopped fresh parsley.
• Mix well, cover and remove the chicken breasts to shred them.

Cook the rice with the chicken

• Return the shredded chicken to the soup along with the cleaned white rice.
• Cover and cook until the rice is tender.

Finish and serve

• Finish the soup with another spoonful of fresh parsley and serve.