Chicken-Wild Rice Soup

• 1/2 cups Onion, finely chopped
• 1/2 cups Celery, Diced
• 2 cloves Garlic Clove, Pressed
• 1/2 cups Carrots, Peeled And Diced
• 5 cups Chicken Broth
• 3 cups Water
• 2 cups Shredded, Cooked Chicken
• 1 package 4.5 Ounce Long Grain And Wild Rice With Seasoning Packet (I Used Uncle Ben's)
• 1/2 cups Flour
• 1/2 cups Butter
• Salt And Pepper, to taste
• 1-1/2 cup Milk/Half-and-Half/Cream (your Preference)
• 1/4 cups White Wine (to Taste--I Usually Use More!)

1. 1. Saute onion, celery, carrots, and garlic until softened. Set aside.
2. 2. Add broth, water, and chicken to a large pot. Bring to a boil. Add rice but not seasoning packet. Cover pan and remove from heat.
3. 3. Melt butter in a saucepan over medium heat. Stir in contents of seasoning packet and mix together until bubbly. Lower heat and stir in flour. Add cream, whisking until fully incorporated. Cook until thickened, stirring occasionally.
4. 4. Add cream mixture into broth, rice, and chicken. Add sauteed vegetables and wine. Check seasonings and adjust as desired. Cook over medium heat until thickened and heated through-about 20-25 minutes.
5. Notes:
6. 1. This soup can be frozen.
7. 2. I like to buy several rotisserie chickens at a time, shred the meat, and then freeze in portions. It saves a lot of time when making this soup or other recipes requiring cooked chicken.

onion, celery, garlic, carrots, chicken broth, water, chicken, packet, flour, butter, salt, milk, ubc

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