Chicken Wild Rice Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

I’m originally from Minnesota, where wild rice grows in abundance and is very popular in recipes.  To save time, I cook the chicken and wild rice and cut up the vegetables the day before.

          Virginia Montmarquet                                                                 Riverside, California

Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup

2 quarts chicken broth

½ lb. fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

½ cup finely chopped onion

1 tsp. chicken bouillon granules

1 tsp. dried parsley flakes

¼ tsp. garlic powder

¼ tsp. dried thyme

¼ cup butter, cubed

¼ cup flour

1 can (10 ¾ oz.) 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

In a large saucepan, combine the first nine ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

In a 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.          14 servings  (3 ½ quarts)

 

(Recipe for Chicken Wild Rice Soup was on www.tasteofhome.com, 2014)