Chicken and Wild Rice Soup

3 Tablespoons butter
4 large boneless/skinless chicken breasts, cut into bite size pieces
3 ribs of celery, chopped fine
1 large carrot, chopped fine
1 medium onion, chopped fine
1 quart & 1 1/4 cup Chicken Broth, low sodium
1 can Family size Cream of Chicken soup
1 box Uncle Ben's Original wild rice
1 1/4 cup milk
salt and pepper to taste

Melt butter in dutch oven. Add chicken, celery, carrot, and onion. Cook until the chicken is white and onion is tender. Pour 1 quart of HOT chicken broth over the chicken mixture, Bring to a boil, cover and simmer on medium heat for about 20 minutes. Add cream of chicken soup, box of rice and the seasoning package, milk, and remaining broth. Bring to a boil then reduce heat to low, cover and let simmer for about 45 minutes stirring occasionally. Serve with crusty bread and salad.