Heat 2 tbsp of olive oil in the saucepan, put vegetables and fry, stirring, for about 10 minutes. Add flour and fry, stirring, about 3 minutes.
Pour chicken broth to the saucepan, add rice, salt and pepper to taste, simmer for 40 minutes.
Saute zucchini and mushrooms until golden brown, about 5 minutes. Add to soup along chicken meat and cream, bring to boil and simmer for 5 minutes.
Pour cooked soup in bowls and garnish with mushroom slices.
Ready in: 65 minutes.
Amount per serving - 376 Kcal