Creamy Chicken & Wild Rice Soup

Saute chopped onion, garlic, celery & carrot in some butter.  Add 8 cups chicken broth, 4 cups water, 4 cooked, boneless chicken breast halves, shredded.  Bring to just boiling.  Stir in rice from 2 packages quick cooking long grain and wild rice.  Cover & Remove from heat.  In a small bowl, combine 1 tsp salt, 1 tsp pepper, 1 1/2 cups flour.  In a medium saucepan, melt 1/3 cup butter over low heat.  Stir in contents of seasoning packets until mixture is bubbly.  Reduce heat to low, then stir in flour mixture by tablespoons to form a roux.  Whisk in 4 cups heavy cream, 1/2 & 1/2 or milk a little at a time until fully incorporated and smooth.  Cook until thickened, 5 minutes.  Stir cream mixture into broth and rice.  Cook over medium heat until heated through, 10 - 15 minutes

Greek Salad Dressing

1/4 C Olive Oil
2 Tbsp Red Wine Vinegar
1 tsp Sugar (or more to taste)
1 Clove Garlic, Minced
6 whole Kalamata Olives (or black olives) chopped fine
1/4 tsp Salt
Black Pepper

Squeeze a little lemon juice over salad after tossing with dressing

Salad options

Romaine Lettuce, Tomatoes, Cucumber, Red onion sliced very thin, Kalamata or black olives, crumbled Feta Cheese, Fresh parsley