Creamy Chicken and Wild Rice Soup

This is a creamy, thick, chicken soup and is great on cold days! We made it every week last winter. This recipe came to me from Tracey.

1 1/3 cup wild rice
1 whole chicken (rotisserie chicken works great)
4 cups chicken broth
3 cups water
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 cup fresh mushrooms
2 TBS chicken bouillon granules
3/4 TSP ground white pepper (optional)
1/2 TSP salt
1/2 cup butter
3/4 cup flour
4 cups milk

Cook wild rice according to package directions (I usually use a box of Uncle Ben's). Remove from heat about 15 minutes before it's done and drain excess liquid.

Cook chicken and cut into bite size pieces.

Saute veggies in a little butter and then add to your broth and water.  Add rice.  Stir in bouillon, white pepper, and salt. Simmer.

In a seperate sauce pan, melt butter and stir in flour until smooth.  Whisk in the milk and continue cooking until mixture is bubbly and thick. 

Add broth mixture to the milk mixture.  Add chicken and ENJOY!