Chicken and Wild Rice Soup

Everybody loves this soup! Warm, hearty and delicious!

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Chicken and Wild Rice Soup

Serves 10-12

5 tablespoons butter, divided

1 onion, chopped

4 cloves garlic, minced or pressed

1 cup chopped carrots (about 2 medium)

2 cups roughly chopped portabella or baby bella mushrooms

2 stalks celery, chopped

½ tsp poultry seasoning

1 (12-ounce) jar marinated artichoke hearts, drained and chopped

8 cups chicken broth or 8 cups water plus 2 tablespoons and 2 teaspoons chicken base

1 cup wild rice

2 (6-ounce) boneless, skinless chicken breasts, cooked an cubed (can also be left over rotisserie chicken)

½ tsp kosher salt

¼ tsp freshly ground black pepper

½ cup flour

2 cups milk

1.     Melt 1 tablespoon butter in a large stockpot over medium heat.  Add onion, garlic, carrots, mushrooms, celery and poultry seasoning and sauté until onion is translucent, about 5 minutes.  Add artichoke hearts and chicken broth and bring to a boil over high heat.  Add rice and chicken, reduce heat, cover, and simmer 50-60 minutes or until rice is tender.  When rice is tender, remove from heat and add sat and pepper.

2.     When the soup has about 10 minutes left, melt remaining 4 tablespoons butter in a small saucepan over medium-low heat  Whisk in flour to make a roux.  Slowly add milk, about ½ cup at a time, whisking constantly to remove lumps, until smooth and thickened to the consistency of thin pudding.  Slowly whisk milk mixture into the soup and stir until combined.  Simmer 4-5 minutes, until slightly thickened.