***Cooking note: This recipe was tossed together using pre-cooked Lemon Rosemary Chicken. Having pre-cooked chicken makes tossing this recipe together in minutes possible.  However pre-cooked chicken isn’t necessary to enjoy this recipe. You will simply need to adjust cooking time to ensure the chicken is cooked all the way through. 

Creamy Chicken and Wild Rice soup

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Main Dish

Cuisine American

Servings 4 servings

Ingredients

  

• 2 cups Shredded Chicken
• 1 tablespoon Butter
• 1/4 teaspoon Salt
• 1/4 whole Onion diced
• 1 clove garlic
• 1 cup Celery sliced
• 10 ounces Mushrooms sliced
• 8 cups Chicken Stock
• 1/2 cup Basmati Rice
• 1/2 cup Wild Rice
• 1 tablespoon Cornstarch

Instructions

 

• Heat butter in a large pot over medium-high heat, swirling to coat the bottom. Add in salt, onions and garlic, cooking 2-3 minutes until softened.
• Add in celery and mushrooms, cooking an additional 5-6 minutes, or until edge begin to brown.
• Add 7 1/2 cup of stock and rice, and bring to a boil. Reduce heat and allow mixture to simmer for 20 minutes.
• Add cornstarch to remaining half cup chicken stock in a jar with lid, and shake vigorously to combine.
• Add to soup along with chicken and bring to a boil. Cook 2-3 minutes until thickened. Remove from heat, and allow to cool a few minutes.

Notes

Make a double or triple batch and freeze the leftovers for an even quicker dinner in the future!