Hearty Chicken, Sausage & Wild Rice Soup

One would think that a hearty soup such as this would be more appropriate for fall or winter...and it is.  However, this is Northwestern Wisconsin and even though the calendar says May 20, the weather says mid-November for it is 43 degrees, windy, with an icy cold rain.

Here's the recipe:

1 pound boneless/skinless chicken thighs (if you cannot find them, use boneless/skinless chicken breasts) cut into bite sized pieces
2 - 3 tablespoons extra light virgin olive oil
1/2 pound bulk sweet Italian sausage
1 tablespoon Italian seasoning
salt & pepper to taste
1 cup wild rice (6-oz)
1 cup water
3 - 4 drops tabasco sauce
1 -2 cloves of garlic, minced
3 ribs of celery sliced
1 large white onion coarsely sliced (or two medium yellow onions)
2 cups coarsely shredded carrot
1 can chunky style portabella mushrooms undrained (or your choice of mushroom stems & pieces)
2 cans cream of chicken soup
1 can cream of mushroom soup
2 and 1/2 cans chicken stock

In a heavy, at least 4-quart soup kettle, brown the chicken and sausage in two tablespoons olive oil over medium heat..  Salt & pepper sparingly for the sausage has its own spices....add the Italian seasoning.  When browned, remove with slotted spoon and drain on paper towels.

If needed add another tablespoon or so of olive oil to the pot.  Add the carrots, celery, undrained mushrooms and onion and cook until wilted.  Return drained chicken & sausage to pot, add the wild rice and water, Tabasco.  Stir in the three cans of soup and using those cans, add 2 1/2 cans of chicken stock.  Stir to blend.

Bring to a boil over medium heat.  Reduce heat to medium low and simmer soup for at least one hour...or until the wild rice grains are beginning to break open.  Continue to cook and low for one more hour.

​Adjust seasoning if desired.  Enjoy...for it makes 8 - 10 servings.