Creamy Chicken Wild Rice Soup
Sauté the onion and garlic cloves in olive oil, then add carrots and celery and sauté for 5 to 10 minutes until softened. Set aside.
In a large pot over medium heat combine broth and water. Bring just to boiling, then stir in rice and seasoning packet. Cover and simmer for 20 minutes or until rice is tender. Stir in the shredded chicken (or turkey) and sautéed vegetables.
In a small bowl, combine salt, pepper and flour.
In a medium saucepan over medium heat, melt butter until bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth (not thick).
Stir cream mixture into broth/rice/chicken/saute’d vegetables and add ¼ cup white wine if desired. Cook over medium heat until heated through, 10 to 15 minutes.