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In a pot, heat the olive oil and sauté the garlic, onion, and carrot.
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Mix in the chicken broth, rice, bay leaf, salt, and pepper.
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Bring to a boil, then simmer until the rice is tender (about 20 minutes).
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In a bowl beat the milk and heavy cream.
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Stir in the milk mix and the chicken into the soup.
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Cook for 3 minutes.
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Serve in bowls and enjoy.
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Tip: Stir in 2 tbsp of cornstarch into the milk mix to make it creamier.