So I thought I would share the recipe. What you need: a chicken carcass, two cups cooked chicken, 2 onions, a few good handfuls of carrots,bay leaves, salt, pepper,a potato, butter, olive oil, half and half, half a lemon, flour, and an Uncle Ben's wild rice mix.
To make the broth, boil a chicken carcass in enough water to fully cover, with an onion cut in half skins still on, a handful of carrots, four bay leaves, salt, pepper and half a lemon (trust me on this.)
Boil and boil and boil until the broth is a rich color, smells amazing and has reduced by a third. Drain the odds and ends out and reserve the broth.
In a pot, add a good knob of butter and a swirl of olive oil. Finely dice an onion, peel a potato and finely dice and add both to the pot. Then cut carrots into bite size pieces and throw into the pool. Saute everything for about 15 minutes stirring well and don't let it get brown. Add a few pinches of kosher salt and a 1/4 cup of flour, cook all together well to create a nice roux. Add the broth back in and add your cooked chicken (I always have some in the freezer leftover from roast chicken). Cook on a low simmer for about an hour. Add in a cup to cup and a half of half and half, a few good turns of fresh ground pepper and the season packet from and Uncle Ben's wild rice box(ours was roasted chicken) Cook about 15 minutes, stir in the rice and let it all come together. Adjust seasoning as needed.
Make some baking powder biscuits and you are all set.