Chicken and Wild Rice Soup
1 onion, diced
8 oz mushrooms, sliced
5 garlic cloves, minced
1 lb boneless, skinless chicken thighs, cut into bite sized pieces*
1/4 cup flour
6 cups chicken broth
1 cup wild rice blend
4 cups spinach
1 cup half & half
Heat oil in a pan over medium high heat and sauté onions, mushrooms, and garlic cloves for 3 minutes.
Add chicken, season with salt and pepper and cook for 2 minutes.
Stir in flour.
Stir in chicken broth.
Add wild rice blend, season with salt and pepper and bring to a boil.
Reduce heat to medium low, cover and let simmer for 40 minutes, until rice is tender.
Stir in spinach and half & half and remove from heat.
*Shredded rotisserie chicken can be substituted and can be added when the soup has finished cooking.
TUSCAN BEAN SOUP
CHICKEN ASPARAGUS & WILD RICE CASSEROLE
ONE POT CHICKEN SAUSAGE AND RICE
Wild Rice Blend
Lundberg Family Farms - Organic Wild Blend Rice, Pantry Staple, Whole Grain Blend of Black, Brown, Red, & Wild Rice, Non-GMO, Gluten-Free, USDA Certified Organic, Vegan, Kosher (32 oz) https://a.co/d/267GeGc