Chicken and Wild Rice Soup

brought by Heather Brown
recipe from Pam Elder

3 1/2 cups chicken broth
1 cup slice carrots
1/2 cup sliced celery
1/3 cup wild rice
1/3 cup sliced leeks or green onions
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (I used 1/8 teaspoon so it wouldn't be to spicy for people)
2 bay leaves
1/4 teaspoon pepper

2 tablespoons butter
3 tablespoons flour
1 cup half and half

1 1/2 cups chicken cooked and cubed (I use rotisserie chicken when I'm in a hurry)

In a large saucepan, mix ingredients broth through pepper. Bring to a boil, reduce heat. Cover, simmer 50 minutes or until the rice is tender.

Meanwhile, melt the butter and stir in the flour, then stir in the half and half a little at a time until mixture is smooth. Cook and stir until bubbly. Cook and stir 1 more minute. Then slowly add roux to the rice mixture making sure to stir constantly. Stir in the chicken and heat through.

Make approximately 4 main dish servings