Cream of Chicken and Wild Rice Soup

This is hands down my favorite soup of all time! If you want, you can use a rotisserie chicken from the grocery store. Heck! I've even made it with turkey legs! Everybody who tries it loves it, and when I make it, even though it fills my huge stock pot I usually eat the whole pot in a week. It works very well for freezing. All that I do for freezing is put it in the Ziploc "cups" with the screw on caps.

Cream of Chicken and Wild Rice Soup
1 pkg of Chicken Wings
1 Package of Shredded Carrots
4 Ribs of Celery
1 Small Onion, minced
2 Cups Half&Half
3 Cups Grated Cheese
1&1/2 Cups Uncooked Wild Rice
6 tbls Butter
6 tbls Flour
Chicken Bullion to taste

Cut the little meatless part off the chicken wings and then wash them off. Put them in a stock pot full of water. Add a bunch of salt, chicken bullion, carrots, celery, and onions. Cover and boil for about 1 &1/2 hours or until the skin on the chicken starts to split. Remove from the pot and allow to cool.While this is boiling cook wild rice according to package directions.After chicken has cooked remove skin and remove meat from bone and put in the soup. Add half and half.In a frying pan melt butter and flour until smooth and add to bubbling soup. Then add 3 big handfuls of grated cheese of your choice. Let that melt and then eat it all.