1. Place the diced chicken pieces in a medium sized mixing bowl. Add the salt, Italian seasoning, mustard powder, paprika and chili flakes and stir to coat the chicken. Set aside.

2. Heat a large Dutch oven or soup pot over medium heat. Melt the butter and then add in the onions, carrots and celery. Add kosher salt to taste. Saute, stirring occasionally, for 5-7 minutes. Add the garlic and stir for another 30 seconds.

3. Add the seasoned chicken pieces and cook until no longer pink. Then stir in the thyme and rosemary.

4. Add the flour and stir to coat the vegetables and chicken pieces.

5. Slowly pour in the chicken broth, half & half, soy sauce and hot sauce. Then add in the rice and stir. Turn the heat up to medium-high to bring to a boil and then turn the heat back down to low to simmer the soup until the rice cooks and the soup thickens, ~15-20 minutes. Stir frequently so the rice doesn’t stick.

6. Taste the soup and adjust seasoning with more hot sauce, salt, or pepper. Ladle into bowls and garnish with Parmesan, black pepper, and parsley.