Step 1

Melt butter in a large saucepan over medium heat. Add the garlic, celery, carrots and onion. Cook and stir for 5-8 minutes until the vegetables start to soften and onions turn translucent.

Step 2

Add the chicken stock and shredded chicken. Bring this mixture to a boil, then add the rice and seasoning packets from the rice boxes. Cover and simmer 20 minutes over low heat.

Step 3

While the soup is simmering, melt the ⅓ cup butter in a medium saucepan. Reduce the heat to low, then whisk in the flour until you have a thick paste.

Step 4

Whisk in the milk 1/3 a cup at a time, stirring until smooth before adding more. Cook until the mixture is thickened, about 5 minutes.

Step 5

Stir the milk mixture into the broth and rice. Cover and cook over medium low heat for 5-8 minutes or until heated through and thickened as you’d like. It will continue to get thicker as it sits.

Step 6

Season with salt and pepper to taste. Serve immediately.

Step 7

Store any leftovers in an airtight container in the fridge for up to 3 days.