Creamy Chicken and Wild Rice Soup

I love when a little bit of planning works to my advantage (this doesn't happen often enough to note, but tonight it did). A couple weeks ago, I was cooking some wild rice and decided to cook a lot more and freeze what I didn't use that night. I just let it cool and froze it in 2c. increments in ziptop bags. I also had some rotisserie chicken in the fridge so here's what I put together for dinner.

*1 TBSP. olive oil

*1/2 c. onion, diced

*1 stalk celery, finely diced

*1 medium carrot, peeled and shredded

*4 c. chicken broth

*2 c. wild rice, cooked (this would be about 3/4c. dry rice)

*1 1/2 c. rotisserie chicken, shredded

*1/2 tsp. pepper

*1/4 tsp. sea salt

*1/4 c. butter

*3/8 c. flour

*2 c. milk

*1 TBSP. bouillon (I'm using Better than Bouillon these days)

In a stock pot, heat oil over medium and add celery onion and carrot, saute for about five minutes. Add chicken broth, rice, chicken, salt and pepper. Bring to a simmer another five to ten minutes. In another pan, melt butter on medium-low heat. Whisk in flour and stir, cooking another two minutes. Whisk in milk and bouillon, cooking until thickened. Stir milk mixture into rice soup and stir until well-combined. We enjoyed it with some French bread my sister brought by.