Hearty Rotisserie Chicken and Wild Rice Soup

3 cups rotisserie chicken (orshredded chicken)

• 2 cups cooked wild rice

• 1/4 cup all-purpose flour

• 5 cups chicken broth

• 1.5 cups button mushrooms

• 3/4 cup chopped celery

• 3/4 cup chopped carrots

• 1/4 cup chopped yellow onion

• 2 cloves diced or grated garlic

• 1 tsp onion powder

• 1.5 tsp dried rosemary

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 can low-fat coconut cream

• 2 tbls chopped fresh parsley

1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots, onion and cook until softened (5 mins).
2. Stir in flour, salt, pepper, onion powder, garlic, rosemary and cook for 3-4 mins more.
3. Add broth and bring to a boil, loosen any browned bits from the bottom of the pan. Cook for 2-3 mins more.
4. Stir in coconut cream, chicken, and rice and cook until the heated through (5-7 mins)
5. Add in parsley.
6. Serve and enjoy!