10 Servings

Ingredients:

• 4 cups Full Circle organic chicken stock
• 3 chicken breasts
• 2 tablespoons butter
• 12 ounce Mirepoix mix (carrots, celery and onions)
• 3 tablespoons All-purpose flour
• 1 pound mushrooms (assorted)
• 1 40-ounce cooked wild rice
• 4-ounce package Chopped Pecans (toasted)
• Livia’s seasoning salt
• 2 cups Half and Half

Directions:

1. In a large soup pot, poach the chicken breasts in 4 cups chicken stock until done. (About 20 minutes.) Remove chicken breasts, cut into bite-sized pieces and return to chicken stock.
2. In large sauté pan, sauté mirepoix in 1 tablespoon butter until tender. Stir in 3 tablespoons flour. Remove mirepoix and put into chicken stock.
3. Tear/cut mushrooms into bite-sized pieces and sauté in sauté pan with 1 tablespoon butter until nicely browned and caramel color. Add wild rice and toasted pecans and season very well with Livia’s seasoning to taste. Stir to combine, cook 5 minutes to meld and add to chicken broth mixture.
4. Add in 2 cups half and half. Adjust seasoning. Bring to boil, reduce to simmer uncovered for about 20 minutes.