Cream of Chicken and Wild Rice Soup

This is a delicious, hearty soup that is great on a cold, wintry day.

2 boxes of Uncle Ben's Wild Rice mix
3 c. shredded, cooked chicken (you could also use leftover Thanksgiving turkey!)
3 carrots, finely diced
2 stalks celery, finely diced
1 white or yellow onion, finely diced
6 c. chicken stock (I used 4 cups stock and 2 cups water)
1/2 c. half and half
1/2 stick of unsalted butter
3/4 c. flour
2 t. pepper
1.  In a saucepan cook the rice according to directions (leaving out the butter called for on the box), set aside. 
2.  In a large stockpot combine the butter, carrots, celery and onion.  Saute over medium heat until tender.
3.  Using a sifter, sift in the flour over the vegetables and continue to stir over medium heat, cooking out the flour for about 2 minutes.  This mixture will clump together and become thick.
4.  Slowly pour in the chicken stock and allow to cook for another 3-4 minutes, while whisking to avoid any lumps.
5.  Add in the cooked rice and chicken, stirring to combine.
6.  Turn down the heat to simmer and the soup will start to thicken.
7.  Slowly stir in the half and half and pepper.  Heat to serve.

Recipe modified from Ally's Sweet and Savory Eats