Name: Chicken, Mushroom & Wild Rice Soup
Ingredients: olive oil; 2 cups sliced baby carrots; 1 large onion (diced); 2 ribs celery (diced); 1 1/4 lbs. boneless (skinless chicken breasts, diced small); salt & black pepper (to taste); 8 cups chicken broth; 6.2 oz. box Uncle Ben's Original Long Grain & Wild Rice (fast 5 min. cook recipe); 16 ounces cremini mushrooms (cleaned & sliced); 1/2 cup heavy cream (optional)

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Chicken, Mushroom & Wild Rice Soup

Course: Main Course, Soup

Servings:

Author: Sherry Moman

Ingredients

olive oil
2 cups sliced baby carrots
1 large onion diced
2 ribs celery diced
1 1/4 lbs. boneless skinless chicken breasts, diced small
salt & black pepper to taste
8 cups chicken broth
6.2 oz. box Uncle Ben's Original Long Grain & Wild Rice fast 5 min. cook recipe
16 ounces cremini mushrooms cleaned & sliced
1/2 cup heavy cream optional

Instructions

In a Dutch oven, sauté carrots in a small amount of olive oil while you dice the onion and celery. Add onion and celery and sauté tip crisp tender adding a little more olive oil.
Season diced chicken with kosher salt and pepper and add to pot with the chicken broth. Bring to a boil and add the rice and seasoning packet and mushrooms. Cover and cook on medium low for 5 minutes. Turn off heat and let sit until ready to eat. Add cream, if using, and heat, do not boil, and thicken with a little cornstarch and water if desired.