1 whole fryer (or 4 boneless chicken breasts)
chicken broth
1 1/2 c. wild rice (use broken, not long grain)
chicken bouillon cubes (to taste)
salt and pepper to taste
1 Tbsp. onion and garlic powder
1 Tbsp. poultry seasoning (to taste)
1/2 onion, chopped fine
2 or 3 carrots, chopped fine
2 or 3 celery ribs, chopped fine
1 to 2 c. Half and Half
corn starch or flour

Cook chicken and cut up. In remaining broth, boil wild rice until it starts to pop (about 45 minutes to an hour). Add as many bouillon cubes as desired; add salt and pepper. Add onion and garlic powder, poultry seasoning, onion, carrots, and celery. Cook until vegetables are tender. Add chicken to soup; add 1 to 2 c. Half and Half for color; thicken with corn starch or flour. Adjust seasoning to your taste.