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This recipe for CHICKEN WILD RICE SOUP is from More "Keepers", one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 cup diced mushrooms
1 cup uncooked wild rice, rinsed
1 pound boneless, skinless chicken breasts
6 to 8 cloves garlic, minced
1/2 teaspoon thyme
3 tablespoons Mrs. Dash's seasoning (basil, thyme, onion, parsley)
2 bay leaves
4 cups chicken broth
2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper

5 tablespoons butter
1/3 cup flour
1/2 teaspoon granulated garlic
2 cups half and half

Add all the ingredients except the roux ingredients into the pot. Cook on high pressure for 35 minutes.

During the last 5 minutes, prepare the roux: Melt the butter over medium heat. Whisk in the flour. Let the flour mixture cook for a few minutes before adding the garlic. Continue whisking as you slowly stream in the half and half. Once the sauce thickens, add a sprinkling of salt.

Do a quick release, remove the chicken, and shred it. Add the chicken back into the pot.

Stir the roux into the pot, and let sit for 5 to 7 minutes before serving. Taste, and adjust salt and pepper as desired.




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