In a medium saucepan, prepare the wild rice blend as directed on the box.

While the rice is cooking, in a large stockpot, pour one tablespoon of olive oil and saute the onion, carrots, and celery just until tender (about 5 minutes)

Add the garlic to the vegetables and saute another 30 seconds.

Add the chicken broth and italian seasoning. Bring the mixture to a boil.

Reduce the heat and simmer for 10-15 miutes, until the vegetables are soft.

Add the cooked rice and shredded chicken to the soup.

Rinse out the pan you cooked the rice in. Melt the butter in the pan.

Add the flour and cook, stirring constantly. When the butter and flour mixture begins to bubble, cook for one more minute.

Whisk the milk into the flour mixture. Cook, while stirring constantly until the mixture thickens (about 5 minutes)

Pour the thickened milk mixture into the soup.

Stir in the heavy cream.

Add salt and pepper to taste

Enjoy!