Creamy Chicken, Mushroom & Wild Rice Soup

I made my chicken broth in the crockpot which I learned from Clinton Kelly on "The Chew".  I used two rotisserie chicken carcasses from Costco.  It was ready when I got home from work.  It is really easy and I highly recommend trying it sometime.  I strained it into a pot and started the wild rice in the broth immediately as it takes an hour to cook.  I drained it when done.

Tonight, I used:

• 1 large sweet onion, chopped
• About 1 lb. or cremini mushrooms, sliced
• About 1/2 lb. of white mushrooms, sliced
• Organic tri-coloured baby carrots, diced
• 3 stalks of celery, sliced
• Leftover rotisserie chicken, chopped
• 1 cup Wild Rice (uncooked)
• About a cup of Half & Half Cream
• 1/2 cup of flour
• Olive oil
• Fresh rosemary, stripped from stalk and chopped
• Fresh sage, chiffonade
• Fresh thyme (bundled with twine)
• Fresh parsley, chiffonade
• Fresh cracked pepper and kosher salt, to taste

I did my veggie chopping.  Chop, chop, chop...below are the carrots:

I then sauteed the onion, mushrooms, carrots and celery until soft (full pot starting off - it reduced to a third of that in the picture below).

I then added the flour and cooked it out.  Next went in the stock, the herbs, the rice and the chicken.  I stirred at a boil until it thickened slightly.

I covered it and then continued to simmer it for about a half hour.  I stirred in the cream, took out the thyme bundle, simmered for 10 more minutes and served.

It came out quite tasty.  I loved all the mushrooms, that was my favourite part.  Lots of leftovers, lots going to work tomorrow...