“As fall deepens and the days get colder there is nothing better to come home to than a delicious bowl of soup to warm you. This is just that kind of soup. It is hearty, so delicious and the recipe makes 3 1/2 quarts. This soup is one you can make and be proud to serve to family and friends. You will love it!”– Carolyn
Prep time 30-45 minutes
Cook time 45 minutes
Servings 14 cups
Calories 120 per cup
- 2 quarts Chicken Broth
- 1/2 lb fresh Mushrooms, chopped
- 1 cup chopped Celery
- 1 bag shredded Carrots
- 1/2 cup finely chopped Onion
- 1 Bouillon Cube or 1 teaspoon Bouillon granules
- 1 teaspoon dried Parsley Flakes
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon dried Thyme
- 1/4 cup Butter
- 1/4 cup Flour
- 1 can Condensed Cream of Mushroom Soup, undiluted
- 3 cups cooked Wild Rice
- 2 cups cooked cubed Chicken
- In a large Dutch oven or soup pot, combine the first 9 ingredients. Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes.
- In a medium sized saucepan, melt butter and with a small whisk or fork, stir in flour until smooth.
- Take a coffee cup and dip out a couple cups of hot broth from the vegetable soup and whisk it into the roux (butter/flour mixture) until smooth.
- Bring to a boil and whisk, cooking for 2 minutes until thickened.
- Whisk in can of condensed cream of mushroom soup.
- Gently stir this mixture back into the soup pot until completely incorporated.
- Add cooked wild rice and cooked cubed chicken to pot and heat through.
- To make this soup project a lot faster use a rotisserie chicken.
- Wild rice takes about an hour to cook.
- Maybe the night before you want the soup, cube the chicken while the wild rice cooks. Also, chop the mushrooms, celery and onion. The next day the soup will go together in a snap.
- Individual servings can easily be frozen for a great lunch or quick supper meal.
If you try this recipe, let me know what you think by leaving a comment below. I would love to hear from you!