6 tbsp unsalted butter
3 stalks celery – thinly sliced
3 medium carrots – peeled and thinly sliced
4 cremini mushrooms – (or baby bellas), thinly sliced and finely chopped*
1/2 large onion – diced
6 tbsp all-purpose flour
6 cup low-sodium chicken broth
1 1/4 tsp coarse kosher sea salt
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp dried thyme
1/4 tsp dried parsley
1 1/4 cup wild rice blend – I used Rice Select Royal Blend
2 cup shredded chicken – rotisserie works best
2 cup whole milk

In a large stockpot or Dutch oven set over medium heat, add butter. Once the butter has melted, add the celery, carrots, onion and mushrooms. Cook until tender, about 5-7 minutes.
Add flour and stir constantly until cooked, about 1 minute. Slowly pour in chicken broth, whisking continuously until all of the broth has been added. Turn heat up to medium-high and bring mixture to a simmer.
Add salt, garlic powder, pepper, thyme and parsley. When the mixture is bubbling, add rice. Let rice boil for 1 minute, then cover and reduce heat to low. Cook for 15 minutes or until rice is cooked throughout.
Add shredded chicken and continue cooking for 5 minutes, then pour in the milk, mix and bring mixture back to a simmer. Allow the soup to simmer until thick, about 5 additional minutes.
Remove from the heat and let cool for 10 minutes before serving.

  • You can add more mushrooms, I like to add just enough to give the soup a more earthy flavor. It compliments the wild rice really well.