Chicken and Wild Rice Soup

This recipe comes from my dear Minnesotan friend, Kristine. She made this a couple of times when she lived with us and it's so hearty and warm and perfect for the season.

Chicken and Wild Rice Soup

½ cups Onion, finely chopped
½ cups Celery, Diced
2 cloves Garlic Clove, Pressed
½ cups Carrots, Peeled And Diced
1 cup white wine
5 cups Chicken Broth
2 cups Water
2 cups Shredded, Cooked Chicken
2-3 cups cooked wild rice
½ cups Flour
½ cups Butter
Salt And Pepper, to taste
1-½ cup Milk/Half-and-Half/Cream (your Preference)

1. In a large dutch oven, saute onion, celery, carrots, and garlic until softened. Sprinkle with salt and pepper. Deglaze the pan with white wine and simmer until reduced.
2. Add broth, water, and chicken. Bring to a boil. Add rice. Cover pan and simmer on low.
3. Melt butter in a saucepan over medium heat. Stir in seasonings of your choice (salt, pepper, dried thyme, etc.) and mix together until bubbly. Lower heat and stir in flour. Add milk, whisking until fully incorporated. Cook until thickened, stirring occasionally.
4. Add cream mixture into the soup. Check seasonings and adjust as desired. Cook over medium heat until thickened and heated through–about 20-25 minutes.