Ingredients
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
Preparation
Melt butter in dutch oven and sauté onion, carrots, celery on medium heat for 5 minutes.
Add thyme, granulated garlic and black pepper and sauté another 2 minutes
Add chicken broth and bring to a boil. Once at a boil, cover and simmer for 25 minutes or until veggies are soft
While soup is simmering, cook wild rice according to package directions and gather meat from rotisserie chicken
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
