1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened and the onion is translucent. This step builds the foundational flavor of your soup.

2. Pour in the chicken broth and the condensed cream of chicken soup. Whisk well to combine, ensuring the cream of chicken soup is fully incorporated and there are no lumps. Bring the mixture to a gentle simmer.

3. Stir in the cooked white rice and the shredded cooked chicken. Continue to simmer for another 5-10 minutes, allowing all the flavors to meld together and the rice to absorb some of the liquid, thickening the soup slightly.

4. If you desire an extra rich and creamy texture, stir in the heavy cream now. Let it heat through for 2-3 minutes, but do not bring it to a rolling boil after adding the cream.

5. Taste the soup and season generously with salt and black pepper. Remember that chicken broth and cream of chicken soup already contain some salt, so add it gradually until it reaches your desired flavor.

6. Ladle the hot soup into bowls. If using, sprinkle with fresh chopped parsley for a touch of freshness and color. Serve immediately and enjoy your comforting bowl of creamy chicken and rice soup!