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Categories:
vegetable oil yellow onion celery finely button mushrooms milk chicken stock ground thyme rice chicken
Viewed: 116 - Published at: 6 years agoIngredients
- 2 tablespoons vegetable oil
- 1 cup yellow onion finely chopped
- 1/2 cup chopped celery finely
- 1 1/2 cups button mushrooms chopped, rinse before use
- 4 cups whole milk
- 5 cups chicken stock
- 1/4 teaspoon ground thyme
- 1 soup mix pouch Shore Lunch(R) Creamy Wild Rice
- 3 cups cooked chicken shredded, can use rotisserie chickens
Method
- In a medium nonstick skillet, heat vegetable oil over medium-high heat.
- Lightly brown onion, celery and mushrooms, about 15 minutes; set aside.
- In a large soup pot over medium heat, add milk, chicken stock and ground thyme, bring to a gentle boil.
- Stir in soup mix, chicken and cooked vegetables. Simmer uncovered until done, about 25 minutes, stirring occasionally.
