Creamy Chicken Wild Rice

30 Min.
50 Min.
10
Ingredients
2
tablespoons vegetable oil
2 tablespoons vegetable oil
1
cup finely chopped yellow onion
1 cup finely chopped yellow onion
½
cup finely chopped celery
½ cup finely chopped celery
cups chopped button mushrooms (rinse before use)
1½ cups chopped button mushrooms (rinse before use)
4
cups whole milk
4 cups whole milk
5
cups chicken stock
5 cups chicken stock
¼
teaspoon ground thyme
¼ teaspoon ground thyme
1
pouch Shore Lunch® Creamy Wild Rice Soup Mix
1 pouch Shore Lunch® Creamy Wild Rice Soup Mix
3
cups shredded cooked chicken (can use rotisserie chickens)
3 cups shredded cooked chicken (can use rotisserie chickens)
Directions

  1. In a medium nonstick skillet, heat vegetable oil over medium-high heat.
  2. Lightly brown onion, celery and mushrooms, about 15 minutes; set aside.
  3. In a large soup pot over medium heat, add milk, chicken stock and ground thyme, bring to a gentle boil.
  4. Stir in soup mix, chicken and cooked vegetables. Simmer uncovered until done, about 25 minutes, stirring occasionally.