Creamy Chicken & Wild Rice Soup

• 6 cups chicken broth
• 2 chicken breasts, cooked and diced
• 1 pkg Zatarain’s long grain and wild rice
• 1/2 cup butter
• 1/4 cup olive oil
• 1 cup onions, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 tsp pepper
• 1/2 cup flour
• 3 cups milk or cream

Bring broth and chicken to a boil. Add rice and remove from heat. Meanwhile in a large stock pot, melt butter and olive oil over medium heat. Add onions, celery and carrots. Saute until onions are translucent and veggies are softening up. Sprinkle in pepper then flour, stirring to form a roux. Cook 1-2 minutes. Gradually stir in milk. Cook until thickened, 3-4 minutes. Gradually stir in broth mixture. Bring to a boil. Reduce to a simmer. Simmer, covered, over low heat for 20 minutes or until rice is done. Garnish with parsley and serve.

*I used more than a cup each of the veggies, because I love veggies.

*If you use cream, the soup will be thicker, low fat milk: thinner, I used whole milk.

This is delicious by itself but even better when you have a couple toasted slices of Baked Potato Bread to serve alongside!