Creamy Chicken and Wild Rice Soup

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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.