Chicken Wild Rice Soup

4 cups chicken broth

1 pkg. long grain & wild rice (discard seasoning packet)

3 cups carrots, chopped

2 cups chopped celery, chopped

¼ cup onion, diced

¼ tsp. sage

¼ tsp. thyme

¼ tsp. marjoram

¼ tsp. rosemary

1 tsp. salt

½ cup butter

¾ cup flour

2 cups whole milk

2 Tbsp. cooking wine (optional)

Up to 2 cups additional milk or cream

Place chicken in an instant pot with broth. Pressure cook for 5 minutes and release pressure.  And add rice, carrots, celery onions, seasoning and salt. Cook for another 5 minutes.

Meanwhile, melt butter in a medium saucepan.  Add flour and whisk for one minute.  Add milk and whisk until thick and creamy.  Whisk in cooking wine until thick and set aside.

Remove chicken from the instant pot.  Allow to cool then shred.

Add creamy mixture to instant pot and saute for 5 minutes until combined, stirring occasionally.  Add shredded chicken and extra milk or cream to adjust consistency as needed.