In a stock pot, sauté carrots, celery, and onion in olive oil until tender.
Add rinsed rice, broth, seasonings, and bay leaf. Start with a lower amount of salt and work up when you taste at the end.
Stir and bring to a boil.
Reduce heat to a simmer and simmer gently for 30 minutes or until rice is tender.
In a measuring cup, mix together cream/coconut milk/milk alternative with cornstarch/arrowroot/flour until smooth.
Whisk into hot soup and cook for a few minutes until thickened.
Add chopped chicken and cooked until warmed through. Taste and adjust seasonings as needed.