Witch's Brew Stew

Directions

1. Cook the wild rice mix: Add the box of Rice-a-Roni Long Grain & Wild Rice Soup Mix, its seasoning packet, and 1 2/3 cups water to a rice cooker. For extra flavor, stir in 1 teaspoon of Better than Bouillon chicken base or 1 chicken bouillon cube. If you don't have a rice cooker, prepare according to the box directions. You can make this rice ahead of time; I often keep cooked rice in the freezer for quicker assembly.
2. In a large pot, melt 1/4 cup butter over medium heat. Sauté 1/2 cup chopped carrots, 1/2 cup chopped onions, and 1/2 cup chopped celery (if using) until the vegetables are tender.
3. Gradually sprinkle 1/4 cup flour over the vegetables, stirring constantly, until the mixture thickens. Then pour in 3 cups chicken broth and stir until everything is smooth and combined.
4. Add 2 cups cooked shredded chicken, the cooked rice, and 1 cup cream (or half‑and‑half, or evaporated milk in a pinch). Heat through for at least 5 minutes, then reduce heat to low until serving. The soup will continue to thicken; avoid boiling to prevent burning.
5. Serve the stew right away with salad and bread, or let it cool and freeze for later (see freezing notes).