Creamy Chicken and Wild Rice Soup

1/2 c onion, diced

2 minced garlic cloves

1/2 c carrot, finely diced

1/2 c celery, finely diced

4 c chicken broth

2 c water

2 cooked, boneless chicken breast halves, shredded

1 (4.5 oz) package quick cooking long grain and wild rice with seasoning packet

1/2 tsp salt

1/2 tsp black pepper

1/2 c flour

6 Tbsp butter

2 c milk

First sauté onion and garlic in olive oil, when onions are translucent, add carrots and celery, sauté until softened, then add broth, water and chicken. Bring just to a boil then stir in rice, reserving the seasoning packet.  Cover and remove from heat.

In a small bowl, combine salt, pepper and flour.  In saucepan, melt butter.  Stir in contents of packet until mixture is bubbly.  Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux.  Whisk in milk, a little at a time, until fully incorporated and smooth.  Cook until thickened, about 5 minutes.

Stir milk mixture into broth and rice.  Cook over medium heat until heated through.

-Camille