Chicken and Wild Rice Soup

My friend shared a wonderful soup recipe with me from Dinner's On Me. As usual, I changed it a little due to personal taste preferences and also because I forgot to get heavy cream from the store. I used half-and-half instead. I added more carrots and onion, and also a teaspoon of thyme. This soup is super comforting on a cold winter day!

Chicken and Wild Rice Soup
1 Tbsp olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts - cooked & shredded
1 (4.3 oz) box Rice-a-Roni Long Grain & Wild Rice (original flavor)
1/2 tsp salt
1/2 tsp pepper
3/4 cup flour
1/2 cup butter
1 1/4 cups heavy cream
3/4 cup milk
In a large pot, heat olive oil over medium-high heat. Add onions, celery and carrots and saute for 7-8 minutes. Add chicken broth, water and shredded chicken. Bring to a boil and add rice (save seasoning packet!). Cover pot and remove from heat.
In a medium saucepan, melt butter over medium heat. Add the seasoning packet and stir to combine. Slowly add the flour (in 1/4 cup increments) to form a roux and continue to stir. Add salt and pepper. Whisk in heavy cream and milk, a little at a time, until fully incorporated. Cook and continue to stir until thickened - about 5 minutes.
Return broth/rice mixture to the heat and add cream mixture. Cook over medium heat until rice is softened and soup is thickened and heated through, about 10-15 minutes.