Chicken and Wild Rice Soup

Ingredients

• 2 cups diced celery
• 2 cups diced carrots
• 1 cup diced onion
• 3/4 cup butter (divided)
• 3/4 cup flour
• 3 boxes of vegetable broth/stock (12 cups)
• 1 box wild rice
• roaster chicken or 1.5 lbs of chicken breast
• 1 cup whipping cream or half and half
• Salt and Pepper to taste
• Chives for garnish

Directions

• Season chicken as desired (if not using roaster chicken) and cook in dutch oven, set aside and dice
• Cook rice according to box directions, set aside
• Melt 1/4 c of butter in dutch oven and cook veggies until tender
• Add all boxes of stock to veggies; bring to a boil
• While bringing stock and veggies to boil, in a separate pot heat 1/2 c butter til it bubbles; mix in flour to make roux and let cook for eight minutes
• Once stock is boiling, mix in roux; continue to let boil for 20 minutes while it thickens
• Once thick, add chicken, rice, cream, salt and pepper
• Serve warm and garnish