Creamy Chicken and Wild Rice Soup

• Meat

  • 1 Heaping tbsp Better than bouillon chicken flavor
  • 4 cups Chicken, Cooked and Cubed or Shredded

• Produce

  • 4 Carrots
  • 4 Celery stalks, Rib
  • 1 1/2 cup Corn, frozen
  • 12 oz Cremini mushrooms
  • 4 Garlic cloves
  • 1 Onion, large
  • 1 tsp Thyme, dried

• Canned Goods

  • 64 oz Chicken broth, low-sodium

• Pasta & Grains

  • 1 1/2 cups Wild rice blend

• Baking & Spices

  • 1/4 cup All-purpose flour

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 2 tbsp Butter
  • 1 cup Heavy cream

• Other

  • 2 Tablespoons Fresh Parsely, Chopped

Found on gonnawantseconds.com

Ingredients

• 2 Tablespoons Vegetable Oil
• 12 Ounces Cremini Mushrooms, Trimmed and Sliced
• 2 Tablespoons Butter
• 1 Large Onion, Chopped
• 4-6 Garlic Cloves, Minced
• 4 Carrots, Peeled and Diced
• 4 Celery Stalks Rib, Diced
• 1/4 Cup All-Purpose Flour
• 64 Ounces Low Sodium Chicken Broth
• 1 Teaspoon Dried Thyme
• 1 Heaping Tablespoon Better than Bouillon~Chicken Flavor
• 1 1/2 Cups Wild Rice Blend
• 1 1/2 Cup Frozen Corn, Thawed and Drained
• 4 Cups Chicken, Cooked and Cubed or Shredded
• 1 Cup Heavy Cream
• 2 Tablespoons Fresh Parsely, Chopped

Directions

• Heat olive oil in a large Dutch oven over medium heat. Add mushrooms and cook until they begin to brown, about 8 minutes. Transfer to a medium bowl and set aside. Add butter to the Dutch oven and cook onion, garlic, carrots and celery until they begin to soften, about 10-12 minutes. Add mushrooms back to pot. Sprinkle flour over veggies and cook 1 minute, stirring constantly. Add broth, thyme, Better than Bouillon, rice, 1 1/2 teaspoon salt and 1 teaspoon pepper and bring to a boil.  Reduce heat to medium-low and gently simmer, partially covered, until the rice is just tender, about 25-30 minutes. Add corn, chicken and heavy cream to the soup and simmer gently to blend flavors, 10-15 minutes. Adjust seasoning and serve.