Cream of Wild Rice and Chicken Soup

I worked at the BYU Bookstore for my last year and a half in college. Every once in a while I'd need a quick lunch or dinner during my shift so I'd go to the Twilight Zone and pick up a bite to eat. One night, I found Campbell's wild rice and chicken soup and wow did that hit the spot. (It must have if I can remember it six or seven years later!) I never found them serving that soup again so when my sister found this recipe a few years ago I was ecstatic. This soup is pure comfort food! Unfortunately, the first two times I made it the essence of onion was overpowering--I swore it off. But now I've made it twice successfully and really, if it's snowing outside or if you've simply had a gloomy day, this pot of soup is a perfect pick me up!

1/2 large onion, chopped
2 medium carrots, shredded
2 small celery stalk, chopped
2 TBS butter
1/2 cup all-purpose flour
8 cups fat-free chicken broth
3 cups cooked wild rice (I use Uncle Ben's fast cooking wild rice)
6 oz. (or a little more) cooked boneless, skinless chicken breast, cubed
1/4 tsp. salt
1/4 tsp. black pepper
1 c. fat-free evaporated milk

In a large saucepan, saute onion, carrot and celery in butter until tender. Spoon in flour and stir until blended. Gradually add broth. Stir in rice, chicken, salt and pepper. Bring to a boil over medium heat. Cook and stir for 2 minutes, or until thickened. Stir in milk. Cook for 3-5 minutes more, until heated through. Serves 10 1 & 1/4 cup servings