1/2 cup Finely Diced Carrots
1/2 cup Finely Diced Celery
1 medium Onion
1 teaspoon Olive Oil 3 Garlic Cloves, Minced
32 oz Chicken Stock 2 cups Water
2 cups Milk, Divided
1/2 teaspoon Pepper
1/2 teaspoon Dried Oregano
1 Bay Leaf
2 Large Chicken Breasts, Cooked and Shredded
1/2 cup All-Purpose Flour
4.3 oz box of Rice a Roni Long Grain and Wild Rice and Seasoning Packet
Salt and Pepper, to taste
Scallions, to garnish

1. Place the carrots, celery, onion, and olive oil in a 6 quart pot. Let simmer over medium heat for 10 minutes or until onions are translucent.
2. Add the garlic cloves, chicken stock, water, and one cup of milk to the mixture and mix.
3. Add pepper, dried oregano, bay leaf, and chicken. Mix until combined.
4. Simmer over medium heat for about 15 minutes.
5. Whisk together the other one cup of milk with the 1/2 cup flour until smooth. Place into the soup mixture and whisk until combined.
6. Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow to simmer for 20 minutes or until the rice is tender.
7. Add salt and pepper to taste.
8. Serve and garnish with fresh scallions.