Creamy Chicken and Wild Rice Soup

 I usually double this to feed all of us with some leftovers.

Creamy Chicken and Wild Rice Soup

1 TBSP. butter

1 TBSP. olive oil

1-2 stalks celery, sliced

2-4 carrots, peeled, sliced

1 small onion, diced

1 1/2 lbs. (about 2 large breasts) boneless, skinless chicken breast, cubed

7 cups chicken broth

1 1/2 - 1 3/4 cups wild rice mix

1 tsp. Kosher salt

pepper to taste

1/2 tsp. garlic powder

1/4 tsp. dried thyme

1/4 tsp. dried rosemary

1 cup heavy cream or half & half

1/3 cup all-purpose flour

In large Dutch oven/saucepan (6 qt.) heat butter and olive oil over medium-high heat. Add chicken and saute until about 5 min. Stir in celery, carrots and onion. Saute about 3-4 min. Add the chicken broth, wild rice mix, salt, pepper, garlic, thyme and rosemary. Bring to a boil. Reduce heat and simmer 30-45 min. until rice is tender. In small bowl, whisk together flour and cream until smooth. Whisk into soup and cook 5 min or until thickened. Serves 6-8