Sauté:
- 3 Tablespoons olive oil
- 3 carrots, finely diced
- 1 medium onion, finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, finely diced
- Broth:
- 4 cups chicken broth
- 1 cup milk
- 1 cup milk mixed with 2 Tablespoons cornstarch
- 2 cups wild and white rice
- 1/2 block cream cheese
- Cooked chicken
- Poultry seasoning and salt and pepper to taste