In a Dutch oven, sauté carrots in a small amount of olive oil while you dice the onion and celery. Add onion and celery and sauté tip crisp tender adding a little more olive oil.

Season diced chicken with kosher salt and pepper and add to pot with the chicken broth. Bring to a boil and add the rice and seasoning packet and mushrooms. Cover and cook on medium low for 5 minutes. Turn off heat and let sit until ready to eat. Add cream, if using, and heat, do not boil, and thicken with a little cornstarch and water if desired.