Creamy Chicken and Wild Rice Soup

Ingredients

• 1 tablespoon, plus 6 tablespoons unsalted butter, divided
• ½ medium onion, diced
• ½ cup chopped carrots
• ½ cup chopped celery
• 32 oz. chicken broth
• 2 cups water
• 2 chicken breasts, cooked and shredded
• 1 package quick cooking long grain and wild rice with seasoning (6.5 oz)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup all purpose flour / plain flour
• 2 cups half and half or heavy cream

Directions

1. Melt 1 tablespoon of butter in a medium sized pot over medium heat. Add onions, carrots and celery and sauté until onions are translucent.
2. Pour the chicken broth, water and chicken into the pot and bring mixture to a boil. Once boiling, add the wild rice (reserve the seasoning packet).
3. Stir and remove pot from heat and cover. In a small bowl whisk together flour, salt and pepper. Set aside.
4. In a small saucepan, add 6 tablespoons of butter and melt over medium heat. Add the reserved seasoning packet from the rice and stir until bubbling.
5. Reduce heat to low and add the flour mixture, stirring constantly to make a roux. While continuing to stir, slowly add the half and half.
6. Stir until mixture reaches a smooth consistency and cook for 5-7 minutes until it begins to thicken. Add the milk mixture to the pot with chicken and rice and stir to combine. Cook for 10-15 minutes or until desired consistency.