Creamy Chicken Wild Rice Soup

• 1 cup wild rice
• 4 cups water
• 1/2 tsp salt
• olive oil
• 1 onion diced
• 1 stalk celery diced
• 1/2 green pepper diced
• 1/4 cup carrots diced
• 2 cloves garlic minced
• 2 tbsp olive oil
• 2 tbsp butter
• 1/4 cup flour
• 1 tbsp garlic salt
• 4 cups chicken stock
• 1 cup water
• 1 bullion cube
• 1 tsp thyme
• precooked wild rice
• 2 chicken breasts fully cooked and diced
• 1 pint half and half
• salt and pepper to taste
• chopped green onion for garnish (optional)

1. for the rice:
2. Rinse rice in cool water. Place the wild rice, water and salt in a heavy saucepan and bring to a boil. Reduce heat to low cover and cook 45 to 60 minutes, until rice has puffed and most of the liquid has absorbed. Remove from heat and let sit additional 5 minutes. Fluff with fork and drizzle w a tiny amount of olive oil. Set aside.
3. Soup:
4. Heat olive oil in a stock pot and add onion, garlic, carrot, celery, and green pepper. Saute until vegetables are tender. Add butter and once it is melted add 1/4 cup of flour, stirring to coat all vegetables. Once flour is combined into mixture slowly whisk in the chicken stock. The soup will thicken slightly. Add bouillon, water, and stir in cooked rice, garlic salt, and thyme. Simmer 15 minutes and then add chicken and stir in half and half. Let soup heat to serving temperature and check for seasoning. Salt and pepper to taste.

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Taken from www.epicurious.com/recipes/member/views/creamy-chicken-wild-rice-soup-50112697 (may not work)