Wild Rice Chicken Mushroom Soup

Yesterday i served this incredible soup to some friends who came over for lunch and cards!  It was a hit!   It is easy and so flavorful!  Great soup especially for this time of year!  This recipe served 8

1 store bought rottisery chicken, deboned and chopped

2 1/2 boxes (the 32 oz box) low sodium chicken broth, so that would be 80 oz)

1 medium onion, chopped

1 cup chopped celery

4 tables butter

2 tables olive oil

1 8 oz container sliced white fresh  mushrooms 

4 carrots, sliced thin

2 cups washed and torn pieces of fresh spinach

1 box of Zatarain’s Long Grsin &  wild rice mix

Garlic powder (or chopped fresh garlic) salt and pepper to taste! 

Make rice according to directions on box! Set aside! 

In large Dutch oven, melt butter with the olive oil. Sauté the onion and celery in the butter olive oil mixture until onions are clear and transparent and celery begins to get tender. Add washed mushrooms, cooking the onion, celery mushroom mixture for about five minutes. Add the chicken broth and the chopped chicken until it is heated thoroughly. Add the seasonings to broth!  Add your chopped fresh spinach and carrots to the soup. Cook the soup for 1 to 2 hours over low heat until all vegetables are tender. About 10 minutes before you’re ready to serve the soup add the rice to the soup mixture allowing it to heat thoroughly. 


2 thoughts on “Wild Rice Chicken Mushroom Soup

  1. Hi Trudy,,
    Does this soup freeze well. There are only 2 of us. Would love to make the whole batch and separate into 3-4 portions. It looks sooo good!!
    Having your “To Die For Green Chili Chicken Enchiladas” tomorrow!!!!! My mouth is watering already 😊😊😊😊
    Love you and miss you sweet girlfriend.


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