Hey, Arkie Mama here!
I know it’s still blistering hot outside, but I was in the mood for soup the other night. I found this on Pinterest and it was both easy and tasty! I used a Rotisserie chicken. I also used extra spices.
2 quarts chicken broth (I didn’t use that much!)
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can condensed cream of mushroom soup
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed chicken
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 servings (3-1/2 quarts).