Ingredients:
• 2 large chicken breasts cooked and shredded or finely cut
• 1/2 cup finely diced carrots
• 1/2 cup finely diced celery
• 1 medium onion finely diced
• 1 teaspoon olive oil
• 3 minced garlic cloves
• 32 ounces chicken stock
• 2 cups water
• 2 cups milk divided
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/2 cup all purpose flour
• 4.3 ounce box of Rice a Roni Long Grain and Wild Tice (save seasoning packet)
• salt and pepper to taste
Directions:
• Saute carrots, onion and celery in olive oil until translucent
• Add garlic, chicken stock, water, and 1 cup of the milk and stir together
• Add pepper, oregano, bay leaf, and chicken and simmer for 15 minutes
• Put long grain and wild rice mix and it's seasoning pack into the soup and mix until combined. Allow the soup to simmer covered for 20 minutes or until the rice is tender.
• Whisk together the remainder of the milk with the 1/2 cup of flour until smooth. place into the soup and whisk until combined
• Simmer until soup thickens up, remove the bay leaf, adding salt and pepper to taste.
I have also on occasion added
8 oz of fresh or small can of mushrooms
