Chicken Wild Rice Soup by Krista

• 4 tbsp butter
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1 box long grain & wild rice soup (quick cooking is fine)
• 2 cups shredded chicken
• 1 - 48oz carton chicken broth
• 1 - 4oz can mushroom pieces
• 1 cup chopped carrots
• 1/4 cup flour
• 1 pint half & half

Cook rice according to package directions. Melt butter in a large pot with onions & celery and saute about 5-10 minutes. Then add chicken broth, chicken, mushrooms, carrots and cooked rice to the pot. Simmer for 20 minutes.  In a separate bowl, whisk flour into half & half and then add to pot.  Heat to boiling or until soup thickens.  Can be stored in freezer bags or containers. Freeze.  To reheat, simply thaw and heat.