Chicken Wild Rice Soup

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 2 Carrots, medium-sized
  • 2 large stalks Celery
  • 8 oz Mushrooms
  • 1 Onion
  • 1/2 cup Parsley
  • 1 tsp Thyme, dried

• Canned Goods

  • 8 cups Chicken stock

• Pasta & Grains

  • 1 cup Wild rice

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1 cup Half and half

Found on rotinrice.com

Description

Directions

• Cook wild rice in 4 cups (960ml) of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.
• In a large pot, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.
• Pour in chicken stock. Bring to a boil.
• Add cooked chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.
• Add cooked wild rice and pour in half-and-half. Bring soup back up to a boil and allow it to heat through, about 5 minutes.
• Turn off heat. Stir in chopped parsley.

Nutrition