Creamy Chicken and Wild Rice Soup

4 cups chicken broth

2 cooked, boneless chicken breast halves, shredded

1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet

1 cup diced carrots
1/2 cup diced celery
3 cloves garlic, minced
3/4 cup all-purpose flour
1/2 cup butter
2 cups milk

Directions

1.In a large pot over medium heat, boil chicken breast in water to make broth. I usually season with salt and pepper and garlic. 

2.  While chicken is cooking make rice according to package directions.

3.   In a medium saucepan over medium heat, melt butter. Then stir in flour mixture by tablespoons, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

3.Stir broth, shredded chicken, rice, celery, carrots, and garlic into cream mixture. Cook over medium heat veggies are soft, about 20 minutes.  If it is to thick add more broth, if it is too runny and more flour.