Ingredients
2 quarts College Inn chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon McCormick garlic powder
1/4 teaspoon dried thyme
1/4 cup Kerrygold butter, cubed
1/4 cup Gold Medal all-purpose flour
1 can (10-3/4 ounces) Campbell’s condensed cream of mushroom soup, undiluted
1/2 cup additional College Inn chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken
Instructions
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and broth. Add rice and chicken; heat through.
From: http://tasteerecipe.com/2017/12/08/creamy-chicken-rice-soup-known-perking-picky-eaters/
