Place the following in a large stock pot/dutch oven :
1.25 lbs chicken
4 carrots, diced
3 celery ribs, diced
1 cup diced onion
6 cups water
5 tsp. chicken bouillon
1/2 tsp salt
1/2 tsp pepper
1 box long grain & wild rice, remove seasoning packet and set aside
Boil til chicken is cooked. Remove chicken and boil until rice is cooked and veggies are tender.
Cream sauce ingredients:
1/4 cup butter
1/4 cup flour
2 cups milk
In a saucepan melt the butter and whisk in the flour. Cook for about 1 minute. Gradually add in milk while whisking. Once all the milk has been added, continue to whisk and cook until thickened. Pour into soup. Dice chicken and add to soup. Add in seasoning packet from the box of rice.
