This is THE BEST home-cooked chicken and rice soup. I was amazed at how awesome it is! It makes a lot (14 cups) so plan to share. 😉 You will use a lot of pans in making this, but it is sooooo worth it.
2 (6-oz) packages long grain and wild rice mix
10 cups chicken broth, divided
3 Tbsp butter
1 cup sliced fresh mushrooms (I use organic baby bella)
1 cup chopped fresh onion
1 cup chopped celery
¼ cup butter
½ cup all-purpose flour
½ cup half-and-half
2 T dry white wine
2 cups cooked shredded chicken breasts (I used one of the grocery store rotisserie chickens to save time in a pinch)
Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce to low and simmer for 20 minutes or until liquid is absorbed and rice is tender.
Meanwhile, melt 3 T butter in large skillet over meium heat; add mushrooms, onion and celery and cook, stirring often, 10-12 minutes or until tender.
Melt ¼ cup butter in dutch oven over medium heat; whisk in flour, stirring constantly, 1 minute or until thickened and bubbly. Gradually whisk in remaining 6 cups broth and cook, stirring often, 8-10 minutes or until slightly thinckened. Whisk in wine and half and half. Stir in mushroom mixture, chicken and rice. Cook, stirring occasionally, 5-10 minutes or until thoroughly heated. (Do not boil.)
