Sauté the Aromatics: Melt the butter in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This step is key to developing a deep flavour base.

Create the Roux: Add the minced garlic and cook for another minute until fragrant. Sprinkle the plain flour over the vegetables and stir continuously for about 2 minutes. This cooks out the raw flour taste and will help thicken our soup beautifully.

Build the Broth: Gradually pour in about 250ml of the chicken stock, stirring constantly to create a smooth, thick paste with no lumps. Once smooth, slowly whisk in the remaining chicken stock.

Simmer the Chicken: Add the chicken thighs, dried thyme, and bay leaf to the pot. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20 minutes, or until the chicken is cooked through and tender.

Shred the Chicken: Carefully remove the cooked chicken thighs from the pot and place them on a cutting board. Once cool enough to handle, use two forks to shred the meat into bite-sized pieces. I find this method much easier than chopping.

Cook the Rice: While the chicken is cooling, add the rinsed rice to the simmering broth. Stir well, then cover the pot and continue to simmer for 15-20 minutes, or until the rice is tender.

Combine and Finish: Return the shredded chicken to the pot. Remove the bay leaf. Pour in the double cream and stir gently to combine. Let the soup warm through for another 2-3 minutes over a low heat, but do not let it boil, as this can cause the cream to split.

Season and Serve: Season generously with salt and freshly ground black pepper to your taste. Ladle the hot soup into bowls and garnish with a generous sprinkle of fresh parsley before serving.