Soup for a Bunch (21 servings) Recipe

  • 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)
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.
Similar Recipes
Homemade Chicken Noodle Soup
chicken broth
egg noodles
fresh cilantro
Quinoa Soup
chicken broth
fresh black pepper
Slow Cooker Chicken Noodle Soup
dried basil
large carrots

Soup for a Bunch (21 servings) Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com