Prepare each rice according to package, drain and set aside.
In a large pot, heat olive oil.
Add in celery, carrots and onions and cook until carrots are tender.
Add garlic and cook until garlic is fragrant.
Pour in chicken broth and spices.
Bring to a simmer.
While soup is simmering, melt butter in a large saucepan over medium heat.
Stir in flour and cook until flour is golden, about 2-3 minutes.
Slowly pour in half and half while continuing to stir.
Stir until mixture has thickened into a creamy texture.
Pour this thickened cream into the simmering soup a little at a time, until fully incorporated.
Stir in the cooked rice and chicken.
Taste and add more seasonings if needed.
Reheating Leftovers: Naturally, the rice will soak up some of the liquid as it sits in the fridge. You may need to add water, half n half, or more chicken broth to thin it out a bit. You can reheat in the microwave or on the stove-top.