Cream of Chicken Rice Soup

1 boneless skinless chicken breast
1-quart chicken broth
1 small onion
2 carrots
2 celery stalks
1 cup instant rice (or leftover Chinese take-out steamed rice)
½ cup heavy cream (or a turn of the pan)
2 tablespoons extra virgin olive oil
1 teaspoon parsley flakes
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

Equipment needed:
Dutch oven or stockpot with lid
Ladle for serving

Rinse and drain vegetables. Peel carrots. Finely chop carrots, celery, and onion. Sauté vegetables with 2 tablespoons of extra virgin olive oil in a Dutch oven. Add salt and pepper.  Cook vegetables until onions are translucent.  Add chicken broth and chicken breast to the pot.  Bring to boil, add parsley and garlic powder then cover with the lid and reduce to simmer for 20 minutes. Remove chicken, place on plate and tent with aluminum foil. Let chicken rest for 10 minutes. Bring back up to a boil, then add rice and heavy cream to the pot. Stir briefly then cover with the lid and turn off the heat.  Let stand for 5 minutes or until rice is done. Cut or tear chicken into bite-size pieces and place back in the pot. Stir until combined. Serve.