Winter has ended here in Arizona, and it feels like we skipped right over Spring. Today we hit 90 degrees and I am afraid there is no going back! So, as my farewell to Winter and Spring, I thought I would share a soup recipe. This recipe comes to me from my good friend, Jen. She has talked about this soup and how I must try it and how her whole family loves it. I tried it and I loved it! First of all, I love wild rice. I also love mushrooms. Plus, this soup is packed with lots of other veggies that make it healthy and a meal in itself. Look at these colors!
So thank you, Jen. It is just as wonderful as you said, and my kids loved it!
Wild Rice and Chicken Soup
- 1 (6 ounce) box of Uncle Ben’s Long Grain and Wild Rice Mix
- 1 Tablespoon olive oil
- 1 1/2 cup chopped red onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 1 package sliced mushrooms
- 3 cup shredded chicken
- 1/4 cup flour
- 1/4 teaspoon thyme
- 2 cup water
- 2 (15 ounce) cans of chicken broth
- 1 (12 ounce) can evaporated milk
Prepare rice as directed on box and set aside. Saute the onion, celery, carrots, garlic and mushrooms in olive oil for 6 minutes. Add the flour and thyme. Stir to coat. Cook one minute. Then add water, chicken broth, and milk. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in rice and chicken.