Heat a large saucepan over high heat. Add the olive oil and, when hot, add the onion, celery, and carrots. Saute until soft, about 4 minutes.
Add the garlic, salt, Baby Bam, Italian Essence, bay leaf, and crushed red pepper. Saute for 2 more minutes. (Do not allow the garlic to brown.)
Add the chicken broth and bring to a boil. Cover and reduce the heat to medium-low and simmer for 20 minutes.
Add the rice and stir well to combine. Cover and continue to simmer for 20 minutes.
Add the chicken and cook until just cooked through, about 5 to 6 minutes.
Add the parsley, stir well, and serve
YIELD: 2 quarts, serving 6 to 8