Chicken and Wild Rice Soup

1 Large Onion, chopped
4 Carrots, chopped
2 Celery Ribs, chopped
1/4 Cup of Butter
1/4 Teaspoon of Salt
1/4 Teaspoon of Pepper
1/2 Cup of Flour
8 Cups of Chicken Broth
3 Cups of Whole- grain Rice, cooked
2 Cups of Chicken Breast, cubed
1 Cup of Evaporated milk, fat-free

Directions
In a large saucepan, sauté onion, carrots, and celery in butter until tender; add salt and pepper while cooking.
Stir in flour until blended.
Add mixture to the Bean Pot, then add broth, rice, chicken, and milk.
Cook on 375 for 1 hour .