Creamy Wild Rice and Chicken Soup

Creamy Wild Rice and Chicken Soup
This recipe is from my sister Tricia. She is a great cook and got this off of the allrecipes.com website and adapted it a little. I couldn't stop eating this soup. It can get kind of thick so just add more broth if you like. I didn't mind it thick. We had it with some yummy bread and the boys LOVED it!

1/2 cup uncooked wild rice or (rice-a-roni box will do too.)
3 tablespoons butter
1 onion, chopped
1 cup chopped celery
½ cup diced carrots
3 tablespoons all-purpose flour
salt and pepper to taste
1 (10.75 ounce) can chicken broth (or a little more depending on the consistency you like)
2 cups milk
2 cups diced chicken (leftover rotisserie chicken is awesome in this!)


Prepare rice according to package directions (if it has a seasoning package you can add that too.)
Melt the butter or margarine in a large pot over medium heat. Add the onion and celery and carrots and saute for 5 to 10 minutes, or until almost tender.
Stir in the four and salt and pepper to taste. Add the broth and milk and stir until soup thickens.
Add the rice and the chicken and allow to heat through, about 10 minutes