One of my favorite cream soups. Very hearty and comforting. The recipe calls for only wild rice but I love the creamy texture that white rice adds to the soup so I use a mix of both.

Ingredients

• 3-1/2 Cups of Chicken Broth
• 1 cup of sliced Carrots
• 1/2 cup of sliced Celery
• 1/3 cup of Wild Rice ( I mix in some white rice)
• 1/3 cup of sliced onions
• 1/2 Tsp of dried Thyme
• 2 Tbsp butter
• 3 Tbsp flour
• 1 cup of half and half
• 1-1/2 cup of cut up cooked chicken

Directions

1. In pot, add a touch of oil, add in onions, celery and carrots, let it sauté in the pant for about 30 seconds. Add chicken broth, uncooked rice, thyme, and 1/4 tsp of black pepper.
2. Bring to boil, reduce heat, cover and let simmer for 1 hour, until rice is tender.
3. Set timer for 50 minutes, when timer goes off prepare the butter
4. Melt the butter in a pot, stir in flour little by little, then add the half and half, little bit at a time until mixed well. Cook and stir for 1 minute.
5. Slowly, add the mixture into the soup, stirring constantly.
6. Add in chicken and let it cook for a few minutes until chicken is heated through.

Notes: If the soup becomes too thick, add a little water, bring it back to a light boil before serving.  This recipe yields about 4 servings.