Chicken Wild Rice Soup Recipe
Ingredients
| 2 | quarts chicken broth |
| ½ | pound fresh mushrooms, chopped |
| 1 | cup finely chopped celery |
| 1 | cup shredded carrots |
| ½ | cup finely chopped onion |
| 1 | teaspoon chicken bouillon granules |
| 1 | teaspoon dried parsley flakes |
| ¼ | teaspoon garlic powder |
| ¼ | teaspoon dried thyme |
| ¼ | cup butter, cubed |
| ¼ | cup all-purpose flour |
| 1 | can (10-¾ ounces) condensed cream of mushroom soup, undiluted |
| ½ | cup dry white wine or additional chicken broth |
| 3 | cups cooked wild rice |
| 2 | cups cubed cooked chicken |
Directions
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
In 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. Add rice and chicken; heat through. Yield: 14 s
