In a large stock pot over medium heat, warm the olive oil.

Sauté the diced carrots, onion, and celery until the onions become tender, about 10 minutes.

Stir in the minced garlic and then add the chicken stock, 2 cups of water, 1 cup of milk, and 1/2 cup of heavy cream. Mix well.

Season with ground black pepper, dried oregano, and add the bay leaf and shredded chicken. Let this simmer for about 15 minutes.

In a small bowl, whisk together the remaining milk, heavy cream, and flour until smooth.

Pour the flour mixture into the soup, stirring until blended.

Add the box of Rice a Roni (along with its seasoning packet) and stir to incorporate.

Continue simmering for an additional 20 minutes, or until the rice is thoroughly cooked.

Season to taste with salt and pepper, then garnish with scallions.