Chicken and Wild Rice Soup

Makes 10 to 12 servings

4 1/2 quarts chicken stock
1 1/2 pounds chicken, cooked and chopped into small dice
1 onion, diced
4 teaspoons thyme
4 teaspoons minced garlic
2 teaspoons oregano
2 teaspoons black pepper
2 tablespoons butter
1/4 cup flour
2 carrots, peeled and diced
2 stalks celery, diced
1/2 cup diced ham, optional
1 quart cream
4 cups cooked wild rice
1/2 cup toasted sliced almonds

• In large pot, combine chicken stock, chicken, oregano, onion, thyme, garlic and pepper. 
• Bring to a boil.
• In small saucepan, melt butter over medium heat.
• Sprinkle with flour.
• Cook, stirring with whisk or fork, for 3 to 5 minutes, or until mixture is golden.
• Add to stock mixture
• Reduce heat to a simmer.
• Add carrots, celery and ham.
• Simmer for 10 minutes.
• Add cream
• Return to boil.
• Remove from heat.
• Stir in wild rice and almonds.
• Adjust seasoning with salt and pepper.