| | Directions | | In separate pots; cook rice and chicken and set aside. Cube chicken after it cools. In an extra large saucepan, combine first nine ingredients. Bring to a boil, reduce heat; cover and simmer for 30 minutes. In a large soup kettle or stock pot, melt butter (If you like a thick soup, stir in flour at this time, until smooth. I like it brothy and don't use thickening.) Gradually whisk in broth mixture and then whisk in canned soup. Add cooked rice and chicken and simmer until heated thoroughly. NOTE: Have extra chicken broth and a can or two of any cream soup; chicken, mushroom or celery on hand, just in case more people show up. You can add these at any time. I cooked the chicken in just enough water to cover and saved the broth to start off with. Yields approximately 21 servings. |
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| Ingredients | | - |  | 3 quarts chicken broth |
| - | | 3/4 pound fresh mushrooms, chopped (optional) |
| - | | 1 1/2 cups celery, finely chopped |
| - | | 1 1/2 cups carrots, shredded |
| - | | 2 onions, chopped (medium) |
| - | | 2 teaspoons chicken bouillon granules |
| - | | 1 1/2 teaspoons dried parsley flakes |
| - | | 1/3 teaspoon garlic powder |
| - | | 1/3 teaspoon dried thyme |
| - | | 1/2 cup butter, cubed |
| - | | 2 cans cream of mushroom soup (10 3/4 ounce cans) |
| - | | 4 1/2 cups cooked wild rice/long grain mix |
| - | | 3 or 4 cup cooked chicken, (boneless , skinless breast) cubed |
| - | | 1/3 cup all-purpose flour (optional, I dont use) |
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