1. Heat a large Dutch oven or pot over medium high heat. Add the chopped bacon and cook until crispy, about 5 minutes.
  2. Once cooked remove bacon from the pot and set aside for later. Add the onion, carrots, celery, garlic, salt and pepper to the pot and cook until the vegetables are tender about 10 minutes.
  3. Mix in the flour and coat the vegetables evenly. Whisk in the chicken broth slowly until fully combined and bring to a simmer.
  4. Add in the chicken, rice and bacon and cook for another 5 minutes or until heated through. Top with fresh parsley and serve.