LISA'S CREAM OF CHICKEN AND WILD RICE SOUP

Lisa's Cream of Chicken and Wild Rice Soup image

Provided by Lisa Huxhold @kookiekrumb

Number Of Ingredients 16

1 medium onion chopped
3 stalk(s) celery chopped
3 Carrots - peeled and sliced
2 clove(s) garlic minced
1-1/2 cup(s) rice blend (wild, white, brown and red) i use royal blend brand
2 - bay leaves
3/4 teaspoon(s) dried thyme
to taste - salt
to taste - pepper
4 - chicken breasts
8 cup(s) water
3-4 cup(s) half and half
1 tablespoon(s) better than bouillon base
8 ounce(s) mushrooms chopped (optional)
2 cup(s) potatoes cubed
2 tablespoon(s) butter

Steps:

Saute the onions, celery and mushrooms (if using) in the butter until soft. Add the garlic and saute for an additional 2 minutes. You do not want the garlic to brown.
Add the water, chicken base, bay leaves, Thyme, carrots, salt and pepper. Add the chicken breasts (whole). Cook for approximately 30 minutes over medium heat until the chicken is cooked. Remove the chicken from the pot and set aside to cool a bit.
Add to the pot the rice mix. Cook for approximately 45 minutes until the rice is tender. Add the potatoes and the cooled chopped chicken. Cook for approximately 45 minutes until the potatoes are tender.
Remove the bay leaves. Stir in the half and half and serve.