In a large bottomed pot on medium high heat, add Oil allow to get hot. Add Chicken, lightly season with Salt, Pepper, and Garlic Plus, sauté for 10 minutes, mixing occasionally.

Remove Chicken, set aside leaving Oil behind.

Add Onion, lightly season with Salt, Pepper, and Garlic Plus. Sauté Onion for 4 minutes. Add Celery, sauté for 4 minutes. Add Carrots, lightly season with Salt, Pepper, and Garlic Plus, sauté for 3 minutes.

Reduce heat to medium. Make a well in centre of pot, add a little Oil if required. Add Garlic, sauté for 30 seconds. Deglaze pot with Wine, allow Wine to mostly reduce. Add Chicken, Thyme, Bay Leaf, Salt, and Pepper. Add Chicken Stock, bring to a simmer, then reduce heat to low, cover, simmer for 30 minutes.

Add Rice to Soup, mix well. Add Cream and bring to a simmer, simmer for 3 minutes.