Ingredients
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 (8-oz.) package sliced fresh mushrooms
2 garlic cloves, minced
5 cups chicken broth
3 cups chopped cooked chicken
2 tablespoons chopped fresh parsley
1 teaspoon chicken bouillon granules
1 (6-oz.) package long-grain and wild rice mix
1/2 cup to 1 cup heavy whipping cream
Directions
Step 1
Heat a large skillet over medium-high; add oil. Add onion and next 4 ingredients. Sauté 4 minutes or until vegetables are tender; add 2 cups water, stirring to loosen particles from bottom of skillet.
Step 2
Combine vegetable mixture, broth, and remaining ingredients (including seasoning packet from rice mix) in a large stock pot. Simmer uncovered for 15-20 minutes until the rice is cooked.
Step 3
Add the heavy whipping cream and bring to a gentle simmer over medium low heat. Once the soup is heated all the way through it is ready to be served.