Creamy Chicken and Wild Rice Soup

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup onion, diced
• 4 celery ribs, chopped
• 4 large carrots, peeled and cubed
• 6 cups good quality chicken broth
• 34 lb chicken breast, cubed
• 6 ounces uncle bens long grain and wild rice blend
• 1 12 cups half-and-half (I used fat free)
• 13 cup all-purpose flour
• plenty salt and pepper

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

butter, olive oil, onion, celery, carrots, chicken broth, chicken breast, uncle bens, flour, salt

Taken from www.food.com/recipe/creamy-chicken-and-wild-rice-soup-520611 (may not work)