Simple Chicken & Wild Rice Soup

Combine the broth, bouillon, onion, garlic powder, and thyme in a pot and let it boil for 30 minutes. Meanwhile, shred the chicken and cook the rice according to package directions.

In another large soup pot, melt the butter over medium heat. Whisk in flour until smooth, and cook until it loses its flour taste (2-3 minutes). Gradually whisk in the hot broth mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Whisk in canned soup and wine. Add rice and chicken; heat through.

Leftovers are just as good, but the rice will absorb most of the excess liquid, so you’ll have to loosen it with some water until it reaches the right consistency. There’s enough flavor in the rice that the water won’t dilute the flavor.