Chicken Wild Rice Soup

By SD296

Ingredients

• 2 quarts chicken broth
• 1/2 pound fresh mushrooms, chopped
• 1 cup finely chopped celery
• 1 cup chopped carrots
• 1/2 cup finely chopped onion
• 1 teaspoon chicken bouillon granules
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 cup butter
• 1/4 cup flour
• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 1/2 cup milk
• 3 cups cooked wild rice
• 2 cups cubed, cooked chicken

Details

Servings 14
Adapted from allrecipes.com

Preparation

Step 1

In a large saucepan, combine chicken broth, mushrooms, celery, carrots, onion chicken bouillon granules, parsley flakes, garlic powder and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In a soup kettle or dutch oven, melt butter. Stir in flour until smooth. Gradually mix in broth and vegetable mixture. Bring mixture to a boil; cook and stir for 2 minutes or until thickened. Whisk in mushroom soup and milk. Add rice and chicken; heat through.