CHICKEN AND WILD RICE SOUP

1/4 cup butter

4 medium stalks celery, sliced (2 cups)

2 medium carrots, coarsely shredded (2 cups)

1 large onion, chopped (1 cup)

1 cooked chicken breast, diced

1/4 cup plus 2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

3 cups cooked wild rice

2 cups water

2 10.5-ounce cans condensed chicken broth

3 cups half-and-half

1/2 cup chopped fresh parsley

2/3 cup slivered almonds, toasted (optional)

In 4-quart saucepan or Dutch oven, melt butter over medium-high heat. Cook celery, carrots and onion in butter for about 10 minutes, until vegetables are crisp and tender. Stir in flour, salt and pepper, followed by wild rice, chicken, water and broth. Heat to boiling, then reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Stir in half-and-half, parsley and almonds, if desired. Heat just until hot; soup might curdle if boiled.