Yields: 6-8 servings
4 T. butter
1 carrot (chopped)
1/2 onion (diced)
1 stalk of celery (chopped or diced)
1 cup of sliced mushrooms
1- 1 1/2# boneless chicken (cut into pieces) **could use precooked chicken as well.
4 T. flour
48 oz. of Chicken Broth or Stock
1/2 cup of cooked or frozen corn
1 cup of cooked wild rice (any blend is fine as well!)
1 T chopped parsley
dash of thyme
couple dashes of Maggi Seasoning
1) In a large soup pot, melt the butter, and add the carrot, onion, celery, and mushrooms. Season with a little salt, and some fresh ground pepper. Saute for a minute or two, and add the uncooked chicken. When chicken is cooked, sprinkle the flour over the veggies and chicken, stir to combine, and allow to cook for a couple minutes. (This develops more flavor by cooking the flour, and slightly browning it. Instead of making the roux separate, I use this method!)
***You could also use cooked chicken as well. Simply add the chicken to the soup AFTER adding in the broth or stock!
2) Slowly add in the chicken broth or stock- mixing well, until all of the liquid is incorporated. When it comes to a simmer, add in the corn, cooked wild rice, herbs and Maggi Seasoning. Allow the soup to simmer for 10-15min. on medium or low heat to develop flavors.
3) Serve hot, along with some fresh bread or rolls, and/or a nice dinner salad. Leftovers? Simply refrigerate, or freeze for a future meal after the soup cools to room temp.!