Creamy Chicken and Wild Rice Soup

I_luv_sweets's Note:

My daughter in-law gave me a recipe for this soup and then I tweaked it to make it more to our liking. The original recipe called for half & half, but I use skim to cut the fat. The original recipe only called for 1/2 cup of flour, but my husband made the remark that it wasn't thick enough, so I increased the flour to 1 cup. I have cooked my own chicken breast to use and I have bought a rotisserie chicken for it.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 1/3 cup wild rice, uncooked
• 1 quart water
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 carrot, chopped
• 3 tablespoons olive oil
• 4 tablespoons butter
• 1 cup all-purpose flour
• 3 cups chicken broth
• 2 cups skim milk
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• fresh cracked pepper
• 2 cups cooked chicken breasts, shredded

Directions:

1. In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes.
2. Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper.
3. Reduce heat and simmer for about 20 minutes or until rice is tender.