Chicken and Wild Rice Soup

My friend Alyssa sent this recipe to me. She said, "It is amazing and literally only takes about an hour from start to finish. My mom invented it and it's definitely a winter favorite around our house...and it's a soup that looks a little dressy so is great for having company over.The chicken I use in the recipe is usually already seasoned (leftover baked chicken), so if you're using plain cooked chicken or rotisserie chicken meat, you'll definitely need to add more pepper and maybe some salt beyond what is indicated on the recipe." Mmmmm....It looks so good! I can't wait to try it! Thanks Alyssa!

Chicken and Wild Rice Soup

1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
1 large (49.5 oz) can chicken broth
1 small (14 oz) can chicken broth
1 pkg Uncle Ben’s Long Grain & Wild Rice
2 chicken bouillon cubes
1 pint heavy whipping cream
¾ cup Wondra flour
2 tablespoons flat leaf parsley
1 teaspoon ground sage
a shake of cloves
2 pinches coarse ground pepper
3 ½ - 4 cups bite size chicken chunks

1. Sauté the onion and celery in butter using a heavy soup pot.

2. Add the large and small cans of chicken broth and bring to a low boil. Add the carrots.

3. Add the rice and seasoning packet. Simmer on low for 20-25 minutes.

4. Dissolve 2 bouillon cubes in 2 cups water. Mix in heavy whipping cream and add the Wondra. Add this mixture to the soup pot with the parsley, sage, cloves, and pepper.

5. Simmer on low until soup thickens. Stir often.

6. Add the chicken chunks. Do not boil after this point.