Chicken And Wild Rice Soup

• 1 Rotisserie Chicken
• 1 Onion, diced
• 3 ribs Celery, chopped
• 4 Carrots, chopped
• 1 bunch Swiss chard, ripped into coarse pieces
• 3 tablespoons Parsley, chopped
• 2 teaspoons Thyme, fresh or dried
• 3 cups Wild rice, cooked
• 1.5 teaspoons Garlic, granulated
• 6 cups Chicken broth
• 1 can Cream of chicken or mushroom condensed soup, undiluted
• 1 Black pepper to taste

1. Melt butter in dutch oven and saute onion, carrots, celery on medium heat for 5 minutes.
2. Add thyme, granulated garlic and black pepper and saute another 2 minutes
3. Add chicken broth and bring to a boil. Once at a boil, cover and simmer for 25 minutes or until veggies are soft
4. While soup is simmering, cook wild rice according to package directions and gather meat from rotisserie chicken
5. Once veggies are soft add cream of chicken or mushroom soup, cooked rice, chicken, parsley, and swiss chard and simmer on medium heat for about another 5 minutes to ensure all ingredients are heated through and chard has wilted

rotisserie chicken, onion, celery, carrots, swiss chard, parsley, thyme, rice, garlic, chicken broth, cream of chicken, black pepper

Taken from www.epicurious.com/recipes/member/views/chicken-and-wild-rice-soup-591284adc6ed3213f6a2c6f3 (may not work)