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 alarge 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 is added, the soup needs to come up to ta 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 be a perfect creamy consistency. If not served immediately, you made 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/