In a large stock pot over medium heat, heat olive oil and saute carrots, onion, celery until onions are tender, or about 10 minutes.
Stir in garlic, chicken stock, water and 1 cup of the milk and 1/2 cup of heavy cream until well combined.
Add pepper, oregano, bay leaf, and chicken.
Simmer soup over medium heat for 15 minutes.
In a small bowl, whisk together remaining 1 cup of milk, 1/2 cup of cream and flour until smooth.
Pour flour mixture into the soup and stir until blended.
Add the box of rice, along with the packet, to the soup and stir.
Simmer soup for an additional 20 minutes, or until the rice is cooked.
Add salt and pepper and top with scallions.
ENJOY!