Ingredients

The following ingredients have 7 Servings
  • 6 tbsp unsalted butter
  • 3 stalks celery (thinly sliced)
  • 3 medium carrots (peeled and thinly sliced)
  • 4 cremini mushrooms ((or baby bellas), thinly sliced and finely chopped*)
  • 1/2 large onion (diced)
  • 6 tbsp all-purpose flour
  • 6 cup low-sodium chicken broth
  • 1 1/4 tsp coarse kosher sea salt
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried thyme
  • 1/4 tsp dried parsley
  • 1 1/4 cup wild rice blend
  • 2 cup shredded chicken (rotisserie works best)
  • 2 cup whole milk

Instruction

  • In a large stockpot or Dutch oven set over medium heat, add butter. Once the butter has melted, add the celery, carrots, onion and mushrooms. Cook until tender, about 5-7 minutes.
  • Add flour and stir constantly until cooked, about 1 minute. Slowly pour in chicken broth, whisking continuously until all of the broth has been added. Turn heat up to medium-high and bring mixture to a simmer.
  • Add salt, garlic powder, pepper, thyme and parsley. When the mixture is bubbling, add rice. Let rice boil for 1 minute, then cover and reduce heat to low. Cook for 15 minutes or until rice is cooked throughout.
  • Add shredded chicken and continue cooking for 5 minutes, then pour in the milk, mix and bring mixture back to a simmer. Allow the soup to simmer until thick, about 5 additional minutes.
  • Remove from the heat and let cool for 10 minutes before serving.