Chicken and Mushroom Wild Rice Soup
 
Prep time
Cook time
Total time
 
A recipe you will want to reach for on fall, cool nights. It takes a little extra love, but it is sure worth it.
Author:
Recipe type: Soup
Serves: 8
Ingredients
  • 1½ cups small diced onions
  • 1 8 oz container of fresh mushrooms
  • 3 carrots, peeled and small diced
  • 3 stalks of celery thinly sliced
  • ½ cup butter
  • 1 cup all-purpose flour
  • 2 tsp salt
  • ½ tsp pepper
  • 6 cups chicken broth or stock
  • 2 cups water
  • 2-3 cups cooked chicken breast/rotisserie chicken, shredded or cubed
  • 1 package wild Rice-A-Roni, prepared according to package directions
  • 1 12 oz can evaporated milk
Instructions
  1. In a large soup pot over medium-high heat, saute the mushrooms, onions, carrots and celery with the ½ cup butter until tender, about 5-7 minutes. Add 2 tsp salt and ½ tsp pepper while veggies are sauteing.
  2. When veggies are tender, start stirring in the flour, adding ¼ cup at a time, mixing well with each addition.
  3. When flour is all added, quickly begin pouring in the chicken stock and water as you stir continuously, adding 1-2 cups at a time.
  4. Once all the chicken stock and water are added, the soup needs to come up to a boil to thicken. Stir occasionally to make sure nothing is sticking to the bottom of the pan.
  5. When soup has thickened, add the cooked Rice-A-Roni and chicken. Mix well. Then add the can of evaporated milk. Taste soup and adjust salt and pepper, if needed.
  6. If served immediately, the soup will have a perfect creamy consistency. If not served immediately, you may need to add a little bit of milk when you reheat it. Otherwise, it will be a really thick stew-like soup.
  7. Tastes great with bread or rolls.
  8. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/chicken-and-mushroom-wild-rice-soup/