Creamy Chicken And Wild Rice Soup

• 1/3 cup wild rice, uncooked
• 1 quart water
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 carrot, chopped
• 3 tablespoons olive oil
• 4 tablespoons butter
• 1 cup all-purpose flour
• 3 cups chicken broth
• 2 cups skim milk
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• fresh cracked pepper
• 2 cups cooked chicken breasts, shredded

1. In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes.
2. Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper.
3. Reduce heat and simmer for about 20 minutes or until rice is tender.

wild rice, water, onion, celery, carrot, olive oil, butter, flour, chicken broth, milk, rosemary, salt, fresh cracked pepper, chicken breasts

Taken from www.food.com/recipe/creamy-chicken-and-wild-rice-soup-445331 (may not work)