Chicken, Mushroom & Wild Rice Soup
This Chicken, Mushroom & Wild Rice Soup is loaded with flavor. Pour yourself a big bowl and enjoy each and every bite!
Servings: 10 servings
Calories: 250kcal
Ingredients
- 4 Tablespoons butter divided
- 2 chicken breasts about 1 pound, diced
- 1 small onion chopped
- 3 stalks of celery chopped
- 1 1/2 cups Julianned carrots
- 2 cups Paisley Farm Organic Marinated Mushrooms drained and sliced
- 1/2 teaspoon black pepper
- 2 teaspoons chicken bouillon
- 6 cups chicken stock
- 2 8.8 ounce packages Uncle Ben's Long Grain and Wild Rice (cooks in 90 second version
- 1/4 cup flour
- 1 cup heavy cream can substitute Half & Half
Instructions
- In a stock pot, melt 2 Tablespoons of butter. Add to it diced chicken, onion and celery, saute until chicken is cooked, about 10 minutes.
- Add carrots to the chicken, saute for about 3 minutes, add mushrooms and saute for a couple of minutes more. Add pepper, chicken bouillon and chicken stock, give it a stir and cover the pot. Bring to a boil and reduce heat and simmer for about 30 minutes, or until chicken and veggies are desired tenderness.
- In a separate small pan, melt remaining 2 Tablespoons of butter. Add flour and whisk to make a roux. Whisk in cream until smooth. Stir into soup.
- Serve hot.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 13g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 387mg | Fiber: 2g | Sugar: 5g