This is THE BEST home-cooked chicken and rice soup.  I was amazed at how awesome it is! It makes a lot (14 cups) so plan to share.  😉  You will use a lot of pans in making this, but it is sooooo worth it. 

2 (6-oz) packages long grain and wild rice mix
10 cups chicken broth, divided
3 Tbsp butter
1 cup sliced fresh mushrooms (I use organic baby bella)
1 cup chopped fresh onion
1 cup chopped celery
¼ cup butter
½ cup all-purpose flour
½ cup half-and-half
2 T dry white wine
2 cups cooked shredded chicken breasts (I used one of the grocery store rotisserie chickens to save time in a pinch)

Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat.  Cover, reduce to low and simmer for 20 minutes or until liquid is absorbed and rice is tender. 

Meanwhile, melt 3 T butter in large skillet over meium heat; add mushrooms, onion and celery and cook, stirring often, 10-12 minutes or until tender.

Melt ¼ cup butter in dutch oven over medium heat; whisk in flour, stirring constantly, 1 minute or until thickened and bubbly.  Gradually whisk in remaining 6 cups broth and cook, stirring often, 8-10 minutes or until slightly thinckened.  Whisk in wine and half and half.  Stir in mushroom mixture, chicken and rice.  Cook, stirring occasionally, 5-10 minutes or until thoroughly heated.  (Do not boil.)

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