Serves: 4-6
INGREDIENTS
  • 1/4 cup of butter
  • 1/2 large yellow onion, chopped
  • 3 medium carrots, diced
  • 8 oz. mushrooms, sliced
  • 3 celery stalks, diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 cups chicken, cooked and shredded*
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1 tbsp flour
  • 1 cup long grain and wild rice mix
  • more salt and pepper to taste
INSTRUCTIONS
  1. melt butter in a heavy bottom pot over medium heat
  2. add onion, carrots and celery and allow to cook for 2-3 minutes stirring occasionally
  3. add in mushrooms and season with 1 tsp salt and 1/2 tsp pepper
  4. allow to cook until mushrooms are soft
  5. add in the shredded chicken and chicken stock
  6. in a small bowl whisk together the flour and heavy cream until smooth
  7. pour flour/cream mixture into the soup and stir
  8. add in rice and allow to cook covered for 25 to 30 minutes, until rice is tender
  9. season with more salt and pepper to taste
  10. enjoy!

source allrecipes

Print Friendly
(Visited 3 times, 1 visits today)