Ingredients

• 1/2 cup coined carrots
• 1/2 cup diced celery
• 1/2 cup broccoli buds
• 1/2 cup diced onion
• 1/4 cup paste style chicken base
• 2 cups water
• 1 cup cheese sauce
• 2 cups milk
• 1 cup cooked wild rice
• 1 tablespoon butter
• 1 tablespoon flour
• 1 pound cooked cubed chicken

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Instructions

1. In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.