2 large chicken breasts, cooked and shredded or diced
½ cup all-purpose flour
7-ounce box of Long Grain and Wild Rice with seasoning (I used Zatarains)
Directions
Heat the oil in a 6-quart pot over medium heat. Add the carrots, celery and onion. Let them simmer for 10 minutes or until the onions are tender.
Add the garlic cloves, chicken stock, water, and 1 cup of milk to the vegetable mixture and stir.
Add the dried oregano, bay leaf, and chicken. Stir until combined. Allow the soup to simmer over medium heat for 15 minutes.
Whisk together the remaining 1 cup of milk with the ½ cup flour until smooth. Place into the soup mixture and stir until combined.
Place the long grain and wild rice with seasoning into the soup and mix until combined. Allow the soup to simmer for 20 minutes or until the rice is tender.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/creamy-chicken-wild-rice-soup/