Chicken and Wild Rice Soup

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