Chicken and Wild Rice Soup

This is a total comfort food. Not super healthy (not extremely bad either), but sooo yummy and even better in a bread-bowl. My mom and I came up with it after having some at einstien's years ago and not being able to find a recipe to match it. I hope the recipe makes sense, I just wrote it from my head.

4 chicken breast halves or equivalent amount of tenders

1 box Long Grain and Wild Rice mix (Near East Brand is best but Uncle Ben's is easier to find)

1 quart chicken stock or broth

1 quart evaporated milk

1/2 cup butter

1/2 cup flour

1.5 Tbs cornstarch

1/2 tsp poultry seasoning

2 carrots, chopped

2 celery stalks, chopped

salt and pepper

cook the chicken in a tiny bit of olive oil over medium heat with 1/2 of the poultry seasoning and some salt sprinkled on it. Cover while cooking to avoid drying out. At the same time cook the rice according to the directions on the box. In a large pot melt butter. Add carrots and celery and pepper to taste and saute for about 10 minutes until tender. Add flour, cornstarch and the rest of the poultry seasoning and whisk together quickly (it will clump together and stick to the veggies). Add stock and milk whisking quickly as you pour. Cook over medium-low heat stirring often, until chicken and rice are finished. Cut chicken into bite-size pieces and add to soup. Stir in cooked rice and serve!

p.s. this could easily be converted to a food storage recipe by using oil instead of butter and canned chicken as well as dehydrated or canned veggies