Set a heavy bottom pot on medium heat and once hot, add olive oil and sauté onion, leek, celery and garlic for 2 minutes. Then add the seasonings and bloom the spices for 2 minutes. Add carrots and stir.
Pour in the chicken broth and bring to a light simmer. Once simmering, reduce the heat to a low, gentle simmer and add the chicken breast and bay leaves. Cover and cook for 25 minutes.
Remove the chicken breast with tongs and shred with forks. Add almond milk and arrowroot slushy and stir the pot to thicken. Add the rice and chicken back to the pot.
Cover and cook for an additional 10 minutes. Season to taste with sea salt & pepper.