Creamy Chicken And Wild Rice Soup

• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 cup Diced Onion
• 4 stalks Celery, Chopped
• 4 whole Large Carrots, Peeled And Cubed
• 6 cups Good Quality Chicken Broth
• 3/4 pounds Chicken Breasts (cubed)
• 1 box Uncle Ben's Long Grain And Wild Rice (6 Oz.)
• 1-1/2 cup Half-and-Half Or Fat-Free Half-and-Half
• 1/3 cups All-purpose Flour
• 3 dashes Salt And Pepper, to taste

1. In large pot, heat butter and olive oil. Saute onions, celery and carrots on medium low heat for 10 minutes to soften. Season vegetables with salt and pepper. Pour in chicken broth and cubed raw chicken. Raise temperature to medium high heat to poach chicken in cooking liquid. Once chicken has cooked and become opaque, pour in rice and the seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.
2. In a small bowl, whisk cold half-and-half with flour until smooth. Pour into the soup pot and reduce heat completely to low. Cook 10 minutes or until rice is softened completely and soup has thickened slightly. Taste and season accordingly. Serve hot.

butter, olive oil, onion, stalks celery, carrots, chicken broth, chicken breasts, uncle bens, allpurpose, salt

Taken from tastykitchen.com/recipes/soups/creamy-chicken-and-wild-rice-soup/ (may not work)