In a 4-to 5-quart Dutch oven, combine the 2 cans of chicken broth, uncooked wild rice, celery, onion and black pepper. Bring to boiling; reduce heat. Cover and simmer about 50 minutes or until rice is tender.
Meanwhile, cut chicken into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink.
Stir the remaining 1 can of chicken broth and the soup into wild rice mixture until smooth and creamy. Stir in chicken. Cook, covered, about 10 minutes or until heated through. Ladle soup into bowls. If you like, garnish with carrot. Makes 6 (1-1/2-cup) main-dish servings.