In a small saucepan, melt the 1/4 cup butter until bubbly. Stir in flour. Cook over low heat for 8 minutes, stirring frequently. Remove from heat; set aside.
In a large saucepan, cook celery, carrot, and onion in the 2 tablespoons butter until vegetables are tender. Stir in the 2 cups broth, the water, and the 1/3 cup white wine or broth. Bring to boiling; reduce heat.
Stir flour mixture into broth mixture. Cover and simmer for 20 minutes, stirring occasionally.
Stir in cooked wild rice, chicken, and whipping cream. Heat through. Season to taste with salt and white pepper.
Ladle soup into warm bowls. Garnish with chives. Makes 4 main-dish servings.
To cook the wild rice, rinse 1/2 cup wild rice. Add to 1 cup boiling water in a saucepan. Cover and simmer for 40 to 45 minutes or until rice is tender. Drain off liquid, if necessary.