Creamy Chicken & Rice Soup

2 pkgs. Rice-A-Roni long grain wild rice
2 chicken bullion cubes
2 ½ c. water
3-4 Tbsp. oil
5 chicken breasts
½ c. butter
1 c. chopped carrots
1 c. chopped onion
1 c. chopped celery
½ c. flour
6 c. chicken broth
2 c. cream

Empty contents of Rice-A-Roni (including flavoring) and bullion cubes into a baking dish. Add water and bake at 325° for about an hour. In a large pan, heat oil then add bite sized pieces of chicken and cook thoroughly. In a separate pan, melt butter and saute veggies. Add flour to the pan then slowly add chicken broth to blend smooth. Add the cream, then the rice mixture, then the chicken.