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Creamy Chicken and Wild Rice Soup

Kathleen Smith
  • 75 minutes
  • Serves

INGREDIENTS

1

Heaping tbsp Better than bouillon chicken flavor

4 cups

Chicken, Cooked and Cubed or Shredded

4

Carrots

4

Celery stalks, Rib

1 1/2 cups

Corn, Frozen

12 oz

Cremini mushrooms

4

Garlic cloves

1

Onion, Large

1 tsp

Thyme, Dried

64 oz

Chicken broth, Low Sodium

1 1/2 cups

Wild rice blend

1/4 cup

All-purpose flour

2 tbsp

Vegetable oil

2 tbsp

Butter

1 cup

Heavy cream

2 Tablespoons Fresh Parsely (Chopped)