I've tweaked this recipe every time I made it so the recipe below is the recipe I follow now. I changed it up a little by adding some extra veggies and using already cooked chicken. I also switched some of the directions around to keep the corn tender and such. Finally, I couldn't find just plain wild rice at the store so I just make this with Rice-a-roni Nature's way. Since that has it's own seasoning packet I leave out some of the seasoning she included in her soup.
This soup is loaded with veggies and is super filling. I usually serve it by itself and call it a day! It's also my go to soup now for people who need a little cheering up :) It's awesome the next day too. Just use a little milk to thin it back down. Give it a try!
Chicken and Wild Rice Soup
2 cups prepared wild rice
1/2 cup butter
1 sweet onion, chopped
3/4 cup celery, chopped
1 cup sliced carrots
1 1/2 cups sliced mushrooms (I usually just throw the whole container in)
3/4 cup flour
6 cups chicken broth
1 tsp. curry powder
1 tsp. dried mustard powder
1 (14.5 oz) can corn
3 cups cooked chicken (1 whole rotisserie chicken)
2 cups fat free half and half
Prepare wild rice according to package directions. While rice is cooking, cut all your veggies. In a large stock pot, melt butter and saute onion, celery, and carrots until slightly tender (about 8 min.). Add mushrooms and continue to saute for another 2-3 minutes or until mushrooms are softened.
Add flour and mix until veggies are covered. Whisk in chicken broth, making sure to smooth out any flour lumps. Bring to a boil, reduce heat to medium low and allow to simmer for about 5 minutes, until thickened.
Add rice, curry, mustard powder, corn and chicken. Heat soup through and add half and half. Serve immediately or allow to simmer for 1 hour. I usually make this in the morning and then put it in my crock-pot for the rest of the day. It's great no matter what you decide to do. Enjoy!