Cook rice according to package directions. Cool and set aside.

Pick the meat from the chicken if using rotisserie or cut up chicken. Cut into bite-sized pieces or shreds, and set aside.

In a medium nonstick pot or enameled Dutch oven, melt butter over medium high heat and add onions, celery, carrots, garlic, parsley, thyme, and pepper and sauté for five minutes.

Lower heat to medium low and stir in the flour. Cook for three minutes, stirring continually so the mixture doesn’t stick.

Add the chicken stock and raise the heat so the mixture comes to a boil. Lower to a low simmer and cook until the vegetables are tender, about another 5-10 minutes. Stir often so the mixture doesn’t stick.

Once the vegetables are tender, add the cooked chicken, thawed peas and heavy cream and heat to hot, but do not boil.

Off heat, add the cooked rice, add salt if needed and serve.

Over time, the rice will absorb more liquid. Thin the soup down with additional stock or cream