Chicken and Wild Rice Soup (Kim Conant)

1 C Organic Wild Rice, cooked
2 C cooked chicken, diced
1 celery stalk, chopped
1 C chopped carrots
1 C chopped broccoli
Chicken broth
3/4 C margarine, melted
3/4 C flour
1 quart half and half

Place chopped veggies in a pan and cover with chicken broth (just enough to cover them). Boil until veggies are soft about 20 minutes. Add chicken and cooked rice to the pan. Combine melted margarine, flour and half and half with a wisk to avoid lumps. Add margarine/flour/half and half mixture to pan. Stir well. Turn heat to medium and cook until warmed through, making sure to stir periodically. Add salt and pepper to taste.

*add  1 cup broth or water for each additional cup of veggies used.