Great Northern Chicken Wild Rice Soup

Ingredient ULF # Portion
Brakebush Diced Chicken Breast 673227 2 cups
Highland Chicken Broth 295768 1-¼ cup
Land O Lakes Half & Half 150743 4 cups
Grassland Unsalted Butter 214676 3 Tbsp.
Flour 345010 2 Tbsp.
Yellow Onion, chopped 138750 ½ cup
Celery, chopped 127606 1 cup
Carrots, chopped 127100 1 cup
Minnestalgia Wild Rice, cooked 381443 3 cups

Melt butter in a thick-bottom sauce pan on medium heat.
Add onions, celery and carrots. Cook until onion and celery are tender (do not brown).
Add flour to make a roux. Turn heat to low and stir for about 1 minute or until bubbly.
Add broth to hot roux and turn heat back up to medium. Bring to a simmer.
Add remaining ingredients and cook until vegetables are tender. Season to taste.