Rutter Kitchen- Chicken and Wild Rice Soup

 Dana and Ashley finishing up the soup

Dinner is served!

 

We Followed the recipe and got all the veggies chopped up and sautéing in the big pot.  We used less onion and more carrots and celery and sautéed the mushrooms on the side as not everyone likes them.  We used some chicken broth and also some chicken base and that tasted good.  I could only find quick wild rice at our store, so that decreased our cooking time for the soup which was actually nice.  I had some rotisserie chicken that we cubed up and used and that gave the soup a good flavor also.  We could probably have lessened the amount of broth that we put in since the rice was the quick version, but it still was good.  Also, it you prefer more of a broth soup, you could skip the butter, flour and milk that you mix up and add to the soup at the end.  I think that it would still taste good.  We did add the chopped artichoke hearts and we won't add those again.  We thought it was kind of strange in the soup.  It was a nice and easy meal to put together.  We served garlic rolls with it.  I would probably fix the soup again.  Great for cold winter nights, which we are just starting to get :)