Cream of Chicken and Wild Rice Soup

This is a throw back to my husband's days working at a small deli in high school called Hickory Kist. They made delicious soups and this was one of his favorites!

Picture Credit:  Cooking Classy

Serves 7-8

7 C. chicken broth

2 C. slices carrots

1 C. sliced celery

1-2 C. wild rice, cooked

2/3 C. sliced green onions

Mushrooms (optional)

1 zucchini, diced (optional)

1 tsp. dried thyme, crushed

Freshly ground pepper

salt to taste

Garlic

2 C. half-and-half or 1 c. cream

3 C. chopped cooked chicken (I like to use a Costco rotisserie chicken)

FOR THICKER SOUP--ROUX option

¼ C. butter

6 Tbs. all-purpose flour

-In a pan mix broth, carrots, celery, green onion (or leek), thyme, freshly ground pepper, and garlic.  Bring to a boil; reduce heat and simmer 5-10 minutes until vegetables tender.  

-Add cooked wild rice, cooked chicken, mushrooms/zucchini, and half and half ; heat through then serve.

-**NOTE for thicker soup option, for your first step: In large soup pan combine butter, flour, carrots, celery, green onion, thyme, freshly ground pepper, and garlic.  Cook over medium heat for 2 minutes.  Slowly whisk in chicken broth.  Then continue recipe as outlined above.