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Creamy Chicken & Wild Rice Soup


  • 1/2 C butter
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1/2 C chopped carrots
  • 1/2 pound portabella mushrooms, chopped
  • 3/4 C flour
  • 6 C chicken broth
  • 2 C cooked wild rice
  • 3 chicken breasts, cooked and chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp curry powder
  • 1/2 tsp dried parsley
  • 2 Tb white wine vinegar
  • 2 C half and half


  1. In a large saucepan, melt butter over medium high heat and stir in the onion, celery and carrots. Saute for 3 minutes before adding the mushrooms, then cook for another 2 minutes. Sprinkle the flour over the veggies and mix to coat them in the flour. Continue to cook and stir the veggies for another minute or so before adding the chicken broth while stirring constantly. Bring it to a boil and allow the soup to thicken before reducing the heat a bit.
  2. Add the cooked rice, cooked chicken and all seasonings. Allow it to heat through before adding the half and half. Reduce the heat to low and allow it to simmer for 20-30 minutes. Do not boil the soup at this point or your soup will turn out grainy instead of creamy.

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