Chicken and Wild Rice Soup

In a large pot, melt butter over medium heat. Add onions, carrots, celery, and garlic. Sauté until vegetables are tender.

Add chicken broth, water, chicken breasts, wild rice, thyme, salt, and pepper to the pot. Stir well.

Bring the soup to a boil, then reduce the heat to simmer. Cover the pot and cook for 45 minutes, or until the chicken is fully cooked and the rice is tender.

Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.

In a small bowl, whisk together flour and milk until smooth. Pour the mixture into the soup, stirring constantly.

Continue simmering the soup for another 10 minutes, or until it thickens slightly.

Taste the soup and adjust seasonings if needed. Serve hot and enjoy!