Name: chicken & wild rice soup
Yield: 4
Ingredients: 1/2 cup butter; 1 onion, finely chopped; 1 cup celery, chopped; 1 cup carrots, sliced; 1 cup mushrooms, sliced; 3/4 cup flour; 6 cups chicken broth (+ more if you need to thin it out to your liking); 2 cups cooked wild rice (i like to use uncle ben’s long grain and wild rice); 1 1/2-2 cups chicken, shredded; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon curry powder; 1/2 teaspoon mustard powder; 1/2 teaspoon dried parsley; 1 cup slivered almonds; 2 cups whole milk (optional)

Ingredients

Scale

1/2 cup butter
1 onion, finely chopped
1 cup celery, chopped
1 cup carrots, sliced
1 cup mushrooms, sliced
3/4 cup flour
6 cups chicken broth (+ more if you need to thin it out to your liking)
2 cups cooked wild rice (147 gr-alert gr_tiny gr_spell undefined ContextualSpelling multiReplace” id=”147″ data-gr-id=”147″>i like to use uncle ben’s long grain and wild rice)
1 1/2–2 cups chicken, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1 cup slivered almonds
2 cups whole milk (optional)

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Instructions

melt butter in a large pot over medium heat. sautee the onion, celery, and carrots for about 5 minutes. add in the mushrooms and sautee a couple minutes more. add the flour and stir well. slowly add the chicken stock. bring just to a boil, then reduce heat to a simmer. add the rice, chicken, salt, curry powder, mustard powder, parsley, black pepper, and almonds. allow to heat through before adding the whole milk (optional). add more chicken stock, if needed, if soup gets too thick. let simmer for a few minutes before serving.