Ingredients
- 1 (6 ounce) box wild rice mix, prepared as directed
- 2 tablespoons vegetable oil
- 1 medium onion, peeled and chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, finely chopped
- 3/4 cup all-purpose flour
- 2 quarts chicken broth or stock
- 2 cups cooked and shredded boneless chicken
- 8 ounces baby bella mushrooms, sliced
- 1/4 teaspoon salt, or more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup half and half
- 2 tablespoons dried parsley
- 1 cup Velveeta cheese, cubed
Directions
Prepare the wild rice according to the package directions and set aside. In a large pot over medium heat, add the vegetable oil and sauté the onion, carrots, and celery until softened, about 3 minutes. Sprinkle in the flour and cook, stirring constantly, for 2 to 3 minutes to form a roux. Slowly pour in the chicken broth, stirring constantly to prevent lumps, and continue cooking until the mixture begins to thicken slightly. Add the cooked chicken, mushrooms, salt, and black pepper and stir. Reduce the heat to low, and simmer for 10 minutes. Stir in the cooked rice, half and half, dried parsley, and cubed Velveeta cheese. Continue stirring until the cheese is completely melted and the soup is smooth, then serve warm and enjoy.
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