Creamy Wild Rice and Chicken Soup

• Meat

  • 3 cups Chicken, cooked and shredded

• Produce

  • 3 Carrots, medium
  • 3 Celery stalks
  • 8 oz Mushrooms
  • 1/2 Yellow onion, large

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1 tbsp Flour
  • 1 cup Long grain and wild rice mix
  • 1 More salt and pepper
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 1 cup Heavy cream

Found on realhousemoms.com

Description

Ingredients

• 1/4 cup of butter
• 1/2 large yellow onion, chopped
• 3 medium carrots, diced
• 8 oz. mushrooms, sliced
• 3 celery stalks, diced
• 1 tsp salt
• 1/2 tsp pepper
• 3 cups chicken, cooked and shredded*
• 4 cups chicken stock
• 1 cup heavy cream
• 1 tbsp flour
• 1 cup long grain and wild rice mix
• more salt and pepper to taste

Directions

• melt butter in a heavy bottom pot over medium heat
• add onion, carrots and celery and allow to cook for 2-3 minutes stirring occasionally
• add in mushrooms and season with 1 tsp salt and 1/2 tsp pepper
• allow to cook until mushrooms are soft
• add in the shredded chicken and chicken stock
• in a small bowl whisk together the flour and heavy cream until smooth
• pour flour/cream mixture into the soup and stir
• add in rice and allow to cook covered for 25 to 30 minutes, until rice is tender
• season with more salt and pepper to taste
• enjoy!