To make the rice: cook your rice according to instructions, but make it with chicken stock instead of water + add 2 tablespoon salted butter at the start. Cook for 45 minutes and remove from stove. Set aside. 

In a medium to large saucepan, Melt the butter on medium high heat. Add the garlic, onion {or onion powder}, carrots, celery, and mushrooms. Sauté for two minutes until bubbly and fragrant. 

Add the flour, and mix to coat. Add the chicken stock, and continue to cook on medium to high heat for 15-20 minutes, or until veggies are soft and tender. 

If the mixture bubbles too much, reduce heat to medium. Continue stirring occasionally. When the veggies are sufficiently cooked, add the rice, chicken, and half and half. Mix well and continue to simmer on low for 5 minutes. Taste and add salt and pepper to liking.

Soup can be refrigerated in an airtight container for up to five days.  Serve warm with fresh bread and butter, and enjoy!