Ever Ready Special: Creamy Chicken Wild Rice Mushroom Soup

 

Three Little Ghostesses

Three little ghostesses 

Sitting on postesses, 

Eating buttered toastesses, 

Greasing their fistesse, 

Up to their wristesses, 

Oh, what beastesses 

To make such feastesse!

Cook's Notes: And what a feastesse this warm filling bowl of soup perfect for a chilly autumn evening.

CREAMY CHICKEN WILD RICE MUSHROOM SOUP 

Cooking Tip: Use chicken broth to reheat and thin out the soup the next day if necessary.
Cook's Notes: The recipe serves 6 and can be easily prepared in a slow cooker. Advance prep makes this soup easier to put together. I used a rotisserie chicken and made the wild rice a day ahead. Note that this soup contains two unusual ingredients: Dijon mustard and apple juice. Both add a lot to the soup's flavor; don't skip them. This was such a tasty meal, well worth the effort. If making ahead, wait until the reheating stage, then add the noodles to cook on medium-low heat to avoid them becoming mushy.

Ingredients:

• 2 cups cooked chicken
• 1 tablespoon olive oil
• 1 cup each diced sweet onions, celery, mushrooms, and thinly diced carrots
• 3 garlic cloves, diced
• 1- 32 oz box low-sodium chicken broth
• 1/3 cup apple cider
• 2 teaspoons dried parsley
• 1 teaspoon herbes de Provence
• 2 bay leaves
• 1 teaspoon Dijon mustard
• 2 cups cooked wild rice or a wild rice blend e.g. Lunbergs
• 1-1/2 cups dried medium egg noodles
• 2 tablespoons butter
• 1/3 cup flour
• 1-1/4 cups 2 % milk
• 3 tablespoons heavy cream

Directions:

• In a large soup pot, heat olive oil and saute onions, celery, carrots, mushrooms, and garlic about 4 minutes. Cover and cook for 5 more minutes to sweat veggies. 
• Add chicken broth, spices, cider, mustard, cooked wild rice, and chicken. Simmer on low uncovered for 30 minutes. 
• In a saucepan over medium-high heat, melt butter and add flour. Cook roux, stirring constantly, for 2 minutes. Whisk in milk slowly, add cream to blend all ingredients, and pour into the soup broth. Add dried noodles and cook on low heat, uncovered, until the soup starts to thicken. Remove bay leaves before serving.