Creamy Chicken and Wild Rice Soup

Ingredients

1/2 tbsp olive oil
3-4 sliced carrots or 1 c chopped baby carrots
2 cooked chicken breasts shredded or 2 raw chicken breasts, cut into bite size pieces (see note)
1 onion finely chopped
4 ribs celery sliced
8 oz mushrooms chopped
6 cups water
2 tsp chicken bouillon
OR 2 c chicken broth and 4 c water see note
1 4.3 oz container Long Grain and Wild Rice with seasonings
1/2 c butter
1/2 tsp salt
1/2 tsp pepper
3/4 c flour
2 c cream see note

Instructions

In a large dutch oven pot, heat oil over medium-high heat. Add chopped vegetables to hot pan and cook until onions are soft and translucent.
If using raw chicken, add the cubed chicken and cook with vegetables until chicken is cooked through.
If using cooked chicken, add the chicken, rice (reserving the seasoning packet) water, and bouillon (or chicken broth and water) and bring to a boil. Cover and remove from heat.
In a small saucepan, melt butter over medium heat. Sprinkle in the rice seasoning mix and salt and pepper. Gradually whisk in flour. Mixture will be very thick!
Pour in the cream and/or milk slowly while whisking. Cook over medium heat until smooth and thickened.
Add the cream mixture to the soup and mix until combined. Cook over medium heat for 10-15 minutes, stirring occasionally to prevent soup from getting stuck on the bottom.

Notes

NOTES: 1. The chicken is very versatile in this recipe- you can use chicken from a rotisserie chicken, leftover shredded or grilled chicken, or you can cook the chicken along with the vegetables.

2. I like to use chicken bouillon, rather than cans of chicken broth. It's up to you! Just make sure the amount adds up to about 2 c of chicken broth and 4 c of water.

3. I have made this soup with all cream, all milk, and every ratio in between. It is obviously the most delicious with heavy cream. If you want to lighten it up, I would suggest using half cream and half milk. But if you need to, it's still very tasty using just milk.