Creamy Chicken and Wild Rice Soup

🧂 Ingredients

• 3 cups shredded chicken
• 4 ½ cups chicken broth
• 1 cup wild rice

  soaked
• 1 onion

  chopped
• 2 carrots

  chopped
• 3 celery stalks

  chopped
• 6 ounces mushrooms

  sliced
• 4 slices bacon
• 1 ½ cups cream
• ¼ cup Sherry
• 1 Tablespoons butter
• 1 Tablespoons flour
• ½ tsp garlic powder
• ½ tsp dried thyme
• Salt & Pepper

  to taste

Instructions

• 1 In a large pot, fry bacon until crispy. Remove the bacon from the pot and wipe
  out the grease leaving enough to saute the vegetables.
• 2 Saute rice, onions, carrots, celery, and mushrooms until crisp tender.
• 3 Return the bacon to the pot and stir in the chicken broth and shredded chicken.
• 4 Heat to a boil while stirring. Then reduce heat and simmer until the rice pops
  (about 40-60 minutes) stirring occasionally.
• 5 Stir in the cream and sherry.
• 6 Mix melted butter and flour and whisk into the soup.
• 7 Simmer until slightly thickened.
• 8 Serve with rolls and a garden salad!

Nutrition Info