Cut chicken breast into 4-5 inch pieces and season with salt and pepper and set aside. The smaller pieces allow the chicken to cook faster after adding it to the soup.

Heat olive oil in a stockpot or Dutch oven over medium heat. When the oil starts to shimmer add onions, celery, and carrots to the pot. Sauté until the veggies are tender, about 3-4 minutes. Add garlic, rosemary, and poultry seasoning to the pot and continue to cook until fragrant, about 1 minute.

Add the butter to the pot, when melted whisk in the flour. Whisk over medium heat until flour has thickened, about 3-4 minutes.

Add chicken to the pot, cover with a lid and allow to cook until chicken has cooked through about 7-9 minutes. Stir occasionally to avoid any sticking. If the soup seems too thick add in more chicken stock ½ a cup at a time. When done, remove the chicken from the pot and allow it to cool down for 5 minutes.

While the chicken is cooling, open the beans, rinse and drain and set aside. Shred chicken into bite-size pieces using two forks or your fingers.

Add shredded chicken and beans to the pot and stir to combine. Continue to cook for another 2-3 minutes.

Stir in cream and simmer for 1-2 minutes. Season with salt and pepper, to taste. If the soup is too thick, add more stock or cream as needed until desired consistency is reached.

Remove from heat and serve immediately.