Start by heating a tablespoon of extra virgin olive oil in a large pot over medium heat. Add the minced garlic, chopped carrots, chopped celery, and chopped onion. Sauté these veggies until they begin to soften, around 5 minutes. The aroma of garlic and onion cooking together creates a welcoming environment that draws everyone closer to the kitchen.

Once the veggies are softened, add cooked and shredded chicken to the pot. Let it mingle for a minute to absorb the flavors of your sautéed base. This will infuse the chicken with all the delightful notes of the mirepoix.

Pour in 32 ounces of chicken broth and 2 cups of water, stirring to combine. Bring the mixture to a gentle simmer, allowing flavors to meld while keeping an eye on that bubbling pot.

Toss in the Rice a Roni Long Grain and Wild Rice along with its seasoning packet. Ensure it's well mixed into the broth.

Next, in a separate bowl, combine ½ cup of flour with 2 cups of whole milk. Whisk until smooth and without lumps. Slowly add this mixture to your pot, stirring continuously. The flour will help thicken the soup while the milk adds that beloved creaminess.

Add in thyme, a bay leaf, and salt and pepper to taste. Let the soup simmer for about 20-30 minutes. This is the time to sit back, relax, and savor the tantalizing smells wafting through your kitchen.

Before serving, stir in freshly chopped parsley. Discard the bay leaf and adjust seasoning if necessary. Finally, serve the soup hot and garnish it with thinly sliced scallions for a fresh, crisp bite.