Chicken Wild Rice Soup (Susan Brown)

By ctaubenheim

Ingredients

• 2 qts chicken broth
• 1/2 lb fresh mushrooms, chopped
• 1 cup finely chopped celery
• 1 cup shredded carrots (Susan omits these)
• 1/2 cup finely chopped onions
• 1 tsp chicken bouillon granuales (Susan uses Better Than Bouillon)
• 1 tsp dried parsley flakes
• 1/4 tsp garlic powder
• 1/4 tsp dried thyme
• 1/4 cup butter or margarine
• 1/4 cup all purpose flour
• 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
• 1/2 cup dry white wine or additional chicken broth
• 3 cups cooked wild rice
• 2 cups cubed cooked chicken

Details

Servings 14
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

In a large saucepan, combine the first nine ingredients. 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 whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and chicken; heat thru. Makes 3 1/2 quarts.