Cream of Chicken with Wild Rice Soup
a creamy soup made with chicken, wild rice, sliced mushrooms, and white wine.

Cook the wild rice according to package directions but remove from heat about 15 minutes before it’s done.

Drain the excess liquid and set aside.

In a stock pot over high heat combine the chicken and the water.

Bring to a boil and then reduce heat to low.

Simmer for 40 minutes or until chicken is cooked and tender.

Remove chicken from the pot and allow it to cool.

Strain the broth from the pot and reserve for later.

When chicken is cool remove the meat from the bones cut into bite size pieces and reserve.

Discard the fat and the bones.