Cream of Wild Rice Chicken Soup by Beth

Adapted from Light & Tasty magazine, Oct/Nov 2001

Ingredients:
1 large onion, chopped
1-2 carrots, shredded
1-2 celery ribs, chopped
1/4 c. butter
1/2 c. flour
1/4 t. seasoned salt
1/4 t. pepper
8 c. chicken broth
3 c. cooked wild rice (I used entire 6.2 oz. box of Uncle Ben's instant wild rice)
2 c. cubed, cooked chicken
1 c. evaporated milk
Chives, for garnish

Assembly:
In large stockpot, sauté onion, carrots, and celery in butter until tender.  Stir in flour, salt, and pepper until blended.  Gradually add broth.  Bring to boil, stirring frequently, over med-hi heat.  Boil for 2 min or until thickened.  Remove from heat, add rice and chicken.  Cool until warm.  Pour into gallon size Ziploc bag.  Lay flat to freeze.

Serving Day:
Thaw in refrigerator.  Heat and serve.