Chicken Wild Rice Soup

Made by: Emma

1 box of wild rice
1 1/4 cup water
1 chicken bouillon
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/4 cup butter
1/4 cup flour
3 cups chicken broth
parsley (fresh or dried)
1 cup whipping cream
2 cups cooked chicken, diced or shredded

Combine rice and seasonings, water, and bouillon cube.  Bake for 1 hour at 325.  Saute onion, celery, and carrots in butter.  Stir flour in, then add broth and parsley.  Stir until thick.  Add baked rice, cream and chicken.  Cook for 5 minutes.  Serves 4-5.