Chicken and Wild Rice Soup

A fast and easy recipe that is chock full of chicken, rice, and veggies. And in my opinion, it can't be beat for taste, even by more labor intensive soups. I modeled it after a soup my husband and I loved from a sandwich shop where he used to work.

• Ready In: 30 mins
• Serves: 10

Ingredients

• 1 (6 ounce) package  long grain and wild rice blend, like Uncle Ben's or 3⁄4 cup raw wild rice, cooked according to directions
• 6  tablespoons butter
• 1  onion, chopped
• 1  cup celery, chopped with leaves
• 2  carrots, chopped
• 6  tablespoons flour
• 1⁄4 teaspoon fresh ground pepper
• 1⁄2 teaspoon dried rosemary (optional)
• 6  cups chicken broth (use stock, canned, or water and bouillon)
• 4  cups milk
• 2  cups  cooked chicken, chopped

Directions

1. Start the rice according to the package directions.
2. Meanwhile, chop the vegetables.
3. In a large pot over medium heat, cook the onion, celery, and carrot in the butter until soft- 5 to 10 minutes.
4. Stir the flour and seasonings into the vegetables.
5. Add the broth slowly, stirring to blend as you go.
6. By now the rice mix should be done. Add it, the chicken, and the milk.
7. Adjust the seasonings.
8. Heat through, and voila. Soup. Yum.