Cream of Wild Rice Soup

1 lb. boneless skinless chicken breast, cut into cubes
2 Tbsp. Penzey's minced white onion
1/4 cup butter, divided
1 large carrot, chopped
1 large stalk celery, chopped
2 oz. Minnesota wild rice (cook separately) **
1/4 cup flour
4 cups chicken broth
2 cups water
2 chicken boullion cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup white rice, uncooked
1 cup whole milk
1/4 cup snipped chives (optional)

Cook the wild rice in a small sauce pan following package directions. Set aside.

Season cubed chicken with salt and pepper. Sautee chicken breast and onion in 2 tablespoons butter in a large soup pot. Once cooked through, add carrot and celery and cook for 2 minutes more. Add the rest of the butter to the pot and once melted, sprinkle the flour over the mixture and stir until the flour is cooked through.

Gradually add the chicken broth, water and boullion cubes to the pot; bring to a boil and let simmer for 10 minutes. Add rice and simmer covered for 10 minutes more. Add the whole milk and cooked wild rice and season to taste with salt and pepper. Cook until heated through. Garnish with snipped chives (optional).

** It takes approximately 45 minutes to cook the wild rice so plan accordingly.

This recipe is modified to my liking from a Taste of Home recipe.