Chicken And Wild Rice Soup

1 1/2 Cups sliced carrots (7.5 oz.)
1 1/2 Cups chopped celery (7.3 oz.)
1 Cup diced onions (4.5 oz.)
2 Cans Cheddar cheese soup
2 Boxes Uncle Ben's wild rice (12 oz. box)
4 Cups milk
2 Tbs butter
2 Tbs flour
2 Pounds cooked chicked cubed (6 breasts)
4 1/2 Cups chicken – diced
2 to 3 Cups chicken broth – from the boiled chicken.

Boil the chicken. Chop up small onion and put it in the pot. Season with salt and pepper.

In soup pot combine carrots, celery, onion and chicken broth. Bring to a boil. Cook until carrots are done. Add cheese soup and milk and bring to a boil. Add wild rice.

Optional: In small sauce pan combine butter and flour. Cook while stirring until mixture bubbles. Remove from heat and let cool before adding roux to soup mixture.

Stir chicken into the soup mix and simmer to incorporate and thicken slightly. Salt and pepper to taste. Serve with oyster crackers.

Can be halved, but it is so good that you will want more.