Creamy Chicken and Wild Rice Soup

Ingredients:
1 pound chicken breasts
2 tablespoons extra virgin olive oil
1 onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (4.5 ounce) packages long grain & wild rice with seasoning
1/4 cup all-purpose flour
4 cups chicken broth
2 tablespoons butter
2 cups milk

Directions:
1. In a large pot over medium heat, bring water to boil, and add chicken. Cook until done, remove and let sit 5 minutes before shredding. Set aside.

2. Meanwhile, heat oil in a Dutch oven over medium heat and sauté onion, celery, and carrots until soft. Add salt and pepper. Add garlic and cook until fragrant. Stir in rice, seasoning packets and flour. Slowly stir in broth and bring to boil. Cover and cook for 18 minutes or until rice is done.

3. Return chicken to pot and stir in butter and milk. Cook until slightly thickened.