Chicken and Wild Rice Soup

This was what we had for supper tonight and it was so good. I made it with some breadsticks that are really easy to put together using bisquik mix. As always I take no credit because I am a cookbook junkie. I am writing down the original recipe and then will tell you what I did different

1/2 cup finely chopped carrot (1 medium)

1/2 cup finely chopped onion (1 medium)

1/2 cup finely chopped celery (1 medium)

1 tbsp. butter

4 cups of chicken broth

3/4 cup wild rice, rinsed and drained

12 oz. boneless, skinless chkn breast halves, cut in 3/4 in. pieces

2 tbsp. all purpose flour

2 tbsp. butter softened

2 cups half and half

In a Dutch oven cook and stir carrot, onion and celery in hot butter about 5 minutes or until tender. Add broth and wild rice. Bring to boiling, reduce heat. Simmer, covered, for 30 minutes. Add chicken. Simmer, covered, for 20-25 minutes more or until rice is tender.

In a small bowl combine flour with softened butter to make a smooth paste. Stir flour mixture into the rice mixture. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Add half and half. Cook and stir until heated through.

NOTES- I never use celery anything and that was the only thing I eliminated in this recipe. It may look long but it was pretty simple and delicous. For the breadsticks you take 1 cup of bisquick and 1/4 cup of milk and mix with some shredded cheese. Roll out on flour surface and shape into rectangle. Then cut in strips and bake on greased pan at 375 12-15 minutes.