Chicken and Wild Rice Soup

So earlier this week it was nice and chilly, perfect for soup. Tomorrow it is supposed to be 80 degrees. Go figure. The joys of living in the Midwest.

I got this recipe from my mom, who got it from a good friend, who as far back as I can remember has never made anything that tasted less than delicious (Hi, Maureen!).

Even the little man gobbled it up, which is pretty good these days considering his appetite has been par from the course while recovering from a cold and ear infection. See? Soup really does make you feel better!

Chicken and Wild Rice Soup

2 boxes wild rice

3 large diced carrots

3 stalks diced celery

2 cups cooked chicken

1/2 c. butter

3/4 c. flour

8 c. chicken broth

1 c. half and half (or milk)

1 t. pepper

In a separate saucepan cook rice. In a stockpot saute chopped vegetables in butter. Once they are tender, sift in flour a little at a time and stir for 2 minutes. Add chicken broth, chicken and rice. While keeping on very low heat, add in half and half, be sure to not boil.

Adjust seasonings as needed or when reheated. We like to serve with saltines and a good sandwich on the side!