I bought all of my ingredients at Grocery Outlet.
Ingredients
1 cup uncooked wild rice (I used the one shown above)
1 cup chopped carrots
1 cup chopped celery
7 tablespoons butter
5 cups low sodium chicken broth
1 tablespoon of thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
1 pound of boneless skinless chicken
1/2 cup flour
1 1/2 cup milk
1/2 cup heavy cream
salt and pepper to taste
I made the rice per the directions on the package... in fact I cheated and cooked it in the microwave.
I got a large pot and put it on medium high. I added the 1 tablespoon of butter to saute the the vegetables. I then added all the seasonings, salt and pepper for a few moments till well coated. I put in the chicken which was frozen. I added 4 1/2 cups of chicken stalk and brought it to a boil. Turned it down to medium, put the lid on and cooked it till the meat was cooked.
I removed chicken to be shredded and added the rice to the pot.
After the chicken is shredded add it back to the pot, put it on low and put the lid on.
While that is simmering, in a smaller pot add 6 table spoons of butter over medium heat and allow it to melt. When it is melted slowly slowly slowly whisk in the 1/2 cup of flour. Do not stop whisking. You don't want this to burn. When it is fully incorporated and looks like a creamy constancy slowly poor in the milk. All the while continue to whisk. Let this heat through and thicken up. It seemed that it went from liquid to past in a matter of moments all at one time. So watch it carefully.
When this is done add it to the soup. I whisked it in to avoid lumps.
Add the remaining chicken broth and your heavy cream.
I put the soup on low, replaced the lid and cooked it on low for another 10 minutes stirring during that time.
I hope you try this recipe and are not put off by the many steps.
Eat and be happy!