Cate's Chicken and Wild Rice Soup!

serves 8 ... Triple to feed a crowd!

• 2 tsp oil 
• 1/2 yellow onion chopped 
• 1 garlic clove minced
• 2 carrots chopped
• 2 stalks of celery chopped
• 4 cups chicken broth
• 2 cups water
• 1 lb. cooked and shredded boneless skinless chicken thighs
• 1 (4.5 oz) quick cooking long grain and wild rice with seasoning packet
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 cup flour
• 1/2 cup (one stick) butter
• 2 cups half and half

In a large pot over medium heat, add 2 tsp oil and saute onion and garlic for one minute. Add carrots and celery and cook for 2 minutes or until they start to soften. Add chicken broth, water and chicken. Bring to a boil, stir in rice (reserve seasoning packet), cover and reduce heat to low. 

In a 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 add in flour mixture, stirring to form a roux. Pour cream in slowly, whisking until smooth. Cook until thickened, about 5 minutes. 

Stir cream mixture into broth and rice. Cook over medium heat for 10 - 15 minutes.