4 Tbs butter
1 and 1/2 cups diced carrots (or more)
1 medium onion, diced
1 cup diced celery
3/4 cup wild rice (could probably use any)
1/3 cup all purpose flour
1 pound of diced chicken breast, raw (I used 1 and a 1/4 pounds and it was perfect)
8 cups chicken broth
1/2 tsp salt or to taste
1/2 to 1 tsp black pepper
1 cup whole milk (original recipe calls for heavy cream, but that is unnecessary)
DIRECTIONS:
Saute butter, carrots, onions, celery in pot until golden brown. Add flour and stir for approximately two minutes.
Add rice, chicken, broth, salt, pepper. Cover, simmer for 30 minutes or until rice is tender. Pour in milk and stir until well mixed. Warm all the way through. Season with salt and pepper as necessary.