In a large pot, warm butter and olive oil over medium heat.
Add onions and carrots; sauté, stirring occasionally until softened, about 5-6 minutes. Season with a little salt and pepper to taste.
Pour in chicken broth and raise temperature to medium high heat; bring to a boil and pour in rice and the seasoning packet that came with the rice.
Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.
Add cooked chicken pieces and half-and-half. Cook 2-3 more minutes or until rice is softened completely, soup has thickened slightly and chicken is warmed through.
Taste and season accordingly. Ladle into bowls and enjoy!
