Cut up the veggies and chicken

In Dutch oven sauté celery, onions and carrots in olive oil til soft

Add garlic and cook about 30 seconds

Stir in flour and cook until veggies are coated

Pour in chicken broth and stir, scraping all of the bits off the bottom until flour is dissolved

Stir in seasoning, rice and heavy cream and bring to a boil. Then reduce heat to simmer, cover and cook about 10 minutes

Add in chicken and cook another 10 minutes until the rice is fully cooked. Add salt and pepper to taste