CHICKEN AND WILD RICE SOUP
8 to 10 boneless, skinless chicken breasts
Celery and thyme to taste
1 stick butter
1 cup flour
3 onions, chopped
2 large carrots, shredded
3 ribs celery, diced
2 teaspoons salt
1 teaspoon pepper
1 family size or 2 small boxes Uncle Ben’s Wild Rice, cooked according to package directions
2 cups half and half
Place chicken breasts and desired amount of celery and thyme in a stock pot and cook chicken breasts thoroughly. Remove chicken. Reserve 3 quarts broth. When chicken is cool enough to handle, cut into bite-sized pieces.
In a large skillet, melt butter. Slowly add flour to the butter, using a whisk to incorporate. Cook and continue whisking 5 minutes; mixture will be gummy.
Add onion, carrot, and diced celery. Cook over medium heat for 10 minutes, stirring.
Transfer skillet ingredients to stock pot. Add reserved broth, chicken, salt and pepper. Bring to a boil, then reduce and simmer at least 20 minutes. Before serving, add cooked rice and half and half and heat through.