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1 Rotisserie Chicken (I do normal flavor or the less crazy flavors so it's natural chicken flavor in the soup)

1 can of evaporated milk

1 large can/size container of chicken broth (~32 oz)

1 reg can chicken broth (just in case!)

1-2 Tablespoons flour

1 cup diced onion

1 cup diced celery

1 cup diced carrot

1 pkg Uncle Ben's 90 second Wild Rice mix (or you can use reg. rice, 1-2 cups)

1-2 Tablespoons Butter

Salt & pepper

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1. Remove all the meat you can muster from the rotisserie chicken, shred and set aside.

2. Put approximately 1-2 Tablespoons of butter into the pot and heat on med high.

3. Once melted add in the onion, celery and carrots.

4. Simmer on medium high until veggies are softened and coated in butter.

5. Sprinkle in approx ½ cup of flour over the sauteed veggies and stir until all of them are coated with the flour.

6. Pour in the large container of chicken broth and stir, reducing heat to medium.

7. Add the entire container of evaporated milk and stir.

8. Add the chicken and the rice and simmer until the veggies are soft, rice is soft and you're ready to eat!

9. It can all be ready in as little as ½ hour and you can then set aside and simmer on low heat until you're ready.

If you think it needs to be thinner, add more chicken broth. You can eat, freeze the rest for later and reconstitute with the same liquids, or add a little milk, cream, chicken broth etc. If you want to thicken it, you can wisk/mix some flour and water together in a cup and then pour in to thicken it up too. We pair with bread and butter, usually a baguette and you're ready to go.