Open the rice package and set aside the seasoning packet.

In a small bowl, combine the flour and pepper. Set aside.

In a large pot, over medium heat, combine broth and chicken. Bring to a boil, then stir in the rice. Cover and remove from the heat.

In a medium saucepan over medium heat, melt the butter.

Add carrots, celery, and onion and saute for about 5 minutes.

Stir in half the contents of the seasoning packet and continue cooking the vegetables until softened, about 5 more minutes. (I pour the contents of the seasoning packet into a small bowl first and stir it up. Otherwise, you don't get a good mixture of the spices.)

Add the seasoned flour gradually while stirring to form a roux.

Saute the roux for 3-4 minutes to cook out the raw flour taste.

Whisk in the half and half, a little at a time, until fully incorporated. Cook until thickened, about 5 minutes.

Stir the cream mixture into the broth and rice mixture.

Cook covered over medium heat until heated through and rice is done, about 15-20 minutes.

Add extra broth if the soup is too thick for your liking. Also, add salt to your taste.