Chicken and Wild Rice Soup

Photo source: The Best Blog Recipes

http://thebestblogrecipes.blogspot.com/

This soup turned out pretty darn good! My family ate it right up.... and so did the baby! 

My prep time was a little longer than I expected with all of the washing and chopping of the carrots, celery and mushroom.  

The only thing I would have changed it that I would have added a Swanson Flavor Boost to the broth for a stronger chicken flavor. 

Ingredients

    2 quarts organic chicken broth

    1/2 pound fresh mushrooms, chopped

    1 cup finely chopped celery

    1 cup finely chopped carrots

    1 cup finely chopped onion

    1 teaspoon chicken bouillon granules

    1 teaspoon dried parsley flakes

    1 teaspoon minced garlic

    1/4 teaspoon ground thyme

    1/4 cup butter, cubed + 1 tablespoon

    1/4 cup all-purpose flour

    1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

    1/2 cup dry white wine or additional chicken broth

    3 cups cooked wild rice

    3 cups cubed cooked chicken (I used a rotisserie chicken that I picked up from the store to speed up the process)

Directions
Sautee onions and celery in 1 tablespoon butter until soft. 
 
Transfer to a large saucepan and combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

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 cream of mushroom soup and wine (or additional broth) 

Add rice and chicken; heat through.

Yield: 14 servings (3-1/2 quarts)

Recipe adapted from:  Taste of Home