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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Serve this with crusty bread and a salad for a light meal. Ingredients:
8 cups chicken broth |
1/2 lb fresh mushrooms, chopped |
1 cup celery, finely chopped |
1 cup carrot, shredded |
1/2 cup onion, finely chopped |
1 teaspoon chicken bouillon granule |
1 teaspoon dried parsley flakes |
1/4 teaspoon garlic powder |
1/4 teaspoon dried thyme |
1/4 cup butter |
1/4 cup flour |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1/2 cup dry white wine |
3 cups cooked wild rice |
2 cups cubed cooked chicken |
Directions:
1. In a large pot combine first 9 ingredients.
2. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
3. In a large soup pot add butter and melt.
4. Stir in flour and whisk until smooth.
5. Gradually whisk in broth until smooth.
6. Bring to a boil and cook and stir for 2 minutes more.
7. Whisk in condensed soup and wine.
8. Add rice and chicken.
9. Heat through.
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