Canoeing Camp Stove Chicken and Wild Rice Soup

Ingredients

• •1 package (6.2 ounces) fast-cooking long grain and wild rice mix
• •2 tablespoons butter
• •1 small finely chopped onion
• •1 rib finely chopped celery
• •1 medium finely chopped carrot
• •1 clove minced garlic
• •2 tablespoons all-purpose flour
• •3 cups 2% milk
• •1-1/2 cups chicken broth
• •2 cups cubed cooked chicken

Equipment

• • Large saucepan
• • Whisk
• • Measuring cups
• • Measuring spoons

Instructions

1. 1Cook rice mix according to package directions.
2. 2In a large saucepan, heat butter over medium-high heat. Add onion, celery, and carrot; cook and stir until tender, about 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, about 1-2 minutes.
3. 3Stir in chicken and rice mixture; heat through.