Creamy Chicken Rice Soup

INGREDIENTS

1 tsp

olive oil

1 cup

diced carrots

1 cup

diced celery

1 cup

diced onions

salt and pepper

4 cups

chicken stock (I used the Classic Roasted Chicken Stock, reconstituted with four cups of water)

2 cups

water

package Long Grain Wild Rice Rice-a-Roni or Near East Brand (WITH seasoning packet)

1/2 cup

all-purpose flour

1/4 cup

butter

2 cups

milk

2 cups

cooked, shredded chicken thighs (or breasts if you prefer)