Copycat Cream of Chicken and Wild Rice Soup Recipe

Combine chicken water and broth in a large pot over medium heat. Cook until chicken is no longer pink in the middle about 30 minutes.

Meanwhile heat oil in a skillet over medium heat. Cook carrots celery and onion until soft 5 to 7 minutes. Set aside.

Remove chicken from broth cut into cubes and return to broth. Add rice to the broth reserving seasoning packet and simmer 20 minutes.

Meanwhile melt butter in a clean skillet over medium heat. Add flour and reserved rice seasoning packet; cook and stir to create a paste about 2 minutes. Add milk and whisk to combine. Add milk mixture to the pot with the soup. Stir and simmer until soup thickens about 5 minutes more.