Creamy Chicken & Wild Rice Soup

Ingredients

• 2  chicken breast halves shredded boneless cooked
• 0.5 cup butter 
• 0.5 cup carrots 
• 0.5  celery 
• 4 cups chicken broth 
• 0.8 cup flour all-purpose
• 2 cloves garlic 
• 0.5 teaspoon pepper black
• 2 cups cup heavy whipping cream 
• 2 Tablespoons olive oil 
• 4.5 ounce quick-cooking brown rice long grain wild with seasoning packet quick
• 0.5 teaspoon salt 
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• pot
• wooden spoon

Directions

1. Cook chicken breast – I cooked mine in a skillet with a little bit of olive oil until cooked thru (about 4-5 mins on each side), removed from pan and shredded with a knife and fork. **You could also use a rotisserie chicken, just pull chicken from bone. Set cooked chicken aside. In a large pot over medium heat saute garlic cloves in olive oil, then add carrot and celery and saute for a few minutes until softened.
2. Add broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture with a wooden spoon by tablespoons, until thick, to form a roux.
3. Whisk in cream, a little at a time, until fully mixed and smooth. Cook until thickened about 5 minutes.
4. Add cream mixture into broth and rice, stir slowly. Cook over medium heat until heated through, about 10 to 15 minutes.