Ingredients:
2 quarts chicken broth
1/2 lb. fresh mushrooms, chopped
1 Cup celery, finely chopped
1 Cup shredded carrots
1/2 Cup onion, finely chopped
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 Cup butter or margarine
1/4 Cup all-purpose flour
1 10.75-oz. can condensed cream of mushroom soup, undiluted
1/2 Cup additional chicken broth
3 Cups cooked wild rice
3 chicken breast fillets, cubed & cooked
Directions:
In a large saucepan, combine the 2 quarts chicken broth, mushrooms, celery, carrots, onion, bouillon, parsley, garlic powder and thyme. Bring to a boil, then reduce heat, cover and simmer for 30 minutes. In a soup kettle or Dutch oven, melt the butter or margarine, then stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil then cook and stir for 2 minutes or until thickened. Whisk in soup and additional broth. Add rice and chicken, then cook until heated through. Serves 6-8.