Cream of Wild Rice Soup

I keep these groceries in my pantry so I can make this easy soup any time.

Cream of Wild Rice Soup
1/4 c. butter
1 onion, chopped
1-2 stalks celery, chopped
1 carrot, shredded or chopped
1/2 c. flour
6-8 c. chicken broth
6.2 oz. pkg. long-grain and wild rice mix, cooked
1 c. cooked chicken breast, cubed
1/4 tsp. salt
1/4 tsp. pepper
1 c. evaporated milk
1/4 c. fresh chives (I have substituted dried chives and stirred them into the soup)
Melt butter in a large saucepan, **I use a fry pan because my soup is going to end up in the crockpot.
Add onion, celery, carrot; cook until tender. Stir in flour until blended; (this is a roux and not difficult, just work quickly) and then gradually add broth. Hey Coach K! If you can make a glaze or gravy, you can make a roux.


**At this point I add the broth and thicken and then add everything to my crockpot. I leave it on low all day and it is creamy and delicious.
If you use a large saucepan stir in cooked rice, chicken, seasonings. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk and cook for an additional 3-5 minutes. Sprinkle with chives.