1cook rice according to package directions, but remove from heat 15 min. before it is done. drain liquid and set aside
2over high heat combine chicken and water in a stockpot. bring to a boil then reduce heat to low. simmer for 40 min. remove chicken from pot and allow to cool. strain broth and reserve for later. when chicken has cooled reve meat and cut into bite sized pieces. discard carcass and bones.
3in the same stockpot saute the celery, and onion in the olive oil for 5 min. add mushrooms and cover. cook 5-10 min stirring often, till all is tender. return broth to stockpot and add the rice. stir in bouillon cubes, pepper, and salt. simmer uncovered 15min.
4meanwhile melt butter in a medium saucepan over medium heat. stir in flour till smooth. whisk in the milk and continue cooking till bubbly and thick. add some broth mixture to the milk mixture, continue stirring, then stir all of the milk mixture into the broth mixture.
5stir in chicken and wine. allow this to heat through for about 15 min. serve and enjoy.