Ingredients

• 1½ lbs boneless, skinless chicken, cooked and shredded
• 1 cup uncooked wild rice blend
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups chicken broth, prepared with Major Chicken Soup Base according to package directions
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 cup heavy cream (optional)
• Salt and black pepper, to taste
• Fresh parsley for garnish

Preparation

1. Sauté the vegetables.
   Melt butter in a large stockpot over medium heat. Add
   onion, carrots, and celery. Cook for 5–7 minutes,
   until the vegetables begin to soften.
2. Add aromatics.
   Stir in garlic, thyme, and rosemary. Cook for another
   minute until fragrant.
3. Build the broth.
   Add the prepared broth, wild rice blend, and bay leaves.
   Bring to a gentle boil.
4. Simmer.
   Reduce heat, cover, and simmer for 40–50 minutes,
   or until the rice is tender. Cooking time may vary
   depending on the blend.
5. Add chicken.
   Stir in the cooked, shredded chicken and simmer
   for 5–10 minutes until heated through.
6. Finish the soup.
   For a creamy variation, stir in heavy cream and
   warm gently without boiling. Remove bay leaves
   and adjust seasoning.
7. Serve.
   Ladle into bowls and garnish with fresh parsley.

Lunch Specials

Pair with warm bread or a fresh side salad for a
comforting midday feature.

Soup & Sandwich

Create familiar combinations with grilled cheese,
turkey sandwiches, or other classic handhelds.

Catering Menus

Offer a hearty soup option for seasonal catering
programs and group dining.

Seasonal Specials

Feature as a rotating soup of the day or a
limited-time fall menu addition.