Copycat Cream Of Chicken And Wild Rice Soup

• 1 1/2 pounds skinless, boneless chicken breasts
• 4 cups water
• 4 cups chicken broth
• 1 tablespoon olive oil
• 4 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 (6 ounce) package long-grain and wild rice mix (such as Near East(R))
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• salt and ground black pepper to taste

1. Combine chicken, water, and broth in a large pot over medium heat. Cook until chicken is no longer pink in the middle, about 30 minutes.
2. Meanwhile, heat oil in a skillet over medium heat. Cook carrots, celery, and onion until soft, 5 to 7 minutes. Set aside.
3. Remove chicken from broth, cut into cubes, and return to broth. Add rice to the broth, reserving seasoning packet, and simmer 20 minutes.
4. Meanwhile, melt butter in a clean skillet over medium heat. Add flour and reserved rice seasoning packet; cook and stir to create a paste, about 2 minutes. Add milk and whisk to combine. Add milk mixture to the pot with the soup. Stir and simmer until soup thickens, about 5 minutes more.

skinless, water, chicken broth, olive oil, carrots, stalks celery, onion, longgrain, unsalted butter, allpurpose, milk, salt

Taken from www.allrecipes.com/recipe/268346/copycat-cream-of-chicken-and-wild-rice-soup/ (may not work)