Serves a dainty family of 4.  In the Lebor household of 6 big eaters, we double it!

2-3        Chicken Breasts, cooked and cut into bite size pieces
2 TBS     Olive Oil
3-4         stalks Celery
1              small Yellow Onion, diced
2              Carrots, diced
1              32 oz. box Chicken Stock
1               box Long Grain & Wild Rice, including spice packet
3/4 cup Half & Half
1 tsp.      Better Than Bouillon Chicken Stock Base, as needed

Preheat oven to 375 degrees.  Dice the veggies while oven is warming.

If desired, lightly season chicken breasts with salt, pepper, garlic powder and onion powder.

Bake chicken 20-25 minutes, or until juices run clear and internal temperature is 165 degrees.

In heavy bottom medium stockpot, saute veggies in olive oil until translucent - about 10 minutes.

Pour chicken stock into pot with sauted veggies and bring to a low boil.

Add Long Grain & Wild Rice and contents of rice seasoning packet.  Cover and simmer 20 minutes.

Dice cooked chicken breasts and add to the soup.  This is a good time to taste your soup and decide if you’d like to add a little chicken stock base.  Fresh ground black pepper is also a great addition - make it your own!

Lastly, remove from heat, stir in ¾ cup of Half & Half, and enjoy!  You may substitute cream or milk, or even skip the dairy altogether.