Marsha's Chicken and Wild Rice Soup

Because I can't leave well enough alone, I took a chicken and wild rice soup recipe from a friend, changed some things up, and here is my tasty version! Enjoy! (We sure did!)

Chicken and Wild Rice Soup

Ingredients:

• 2 quarts chicken broth
• 1/2 pound chopped mushrooms (opt.)
• 1 cup finely chopped celery
• 1 cup shredded or chopped carrots
• 1/2 cup finely chopped onion
• 1 tsp. chicken bouillon granules
• 1 tsp. dried parsley flakes
• 1/4 tsp. garlic powder
• 1/4 tsp. dried thyme
• 1/4 cup butter
• 1/4 cup flour
• 1 can (10.75 oz) condensed cream of chicken soup
• 1/2 cup additional broth
• 3 cups cooked wild rice
• 2 cups cubed cooked chicken
• garlic salt to taste

Directions:

1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and shimmer for 30 minutes.
2. In another pan, make roux by melting butter, then stir in flour until smooth. 
3. Gradually whisk in extra 1/2 cup broth and can of cream soup (or take some out of the other soup pot with the veggies in it). Cook mixture over heat (bubbling) for about 2 minutes, adding broth until it is runny enough that you can add it to the main pot of soup without clumps. 
4. Once you feel it is safe to add the roux (I feel like it should be pour-able and could take more than 1/2 cup extra broth to achieve this), pour it into the main soup pot with the veggies. Add your rice and chicken and heat through until combined. 
5. Taste-test and if desired, add a small sprinkling of garlic salt over the top of the pot, stir and taste again.