• Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings


  • 1/2 pound chicken, cooked and shredded
  • 3 tablespoons butter, divided use
  • 1 8oz package Vigo White and Wild Rice
  • 1 tablespoon Alessi Extra Virgin Olive Oil
  • 8 ounces sliced mushrooms
  • 1/2 cup celery, finely chopped
  • 1/2 cup carrots, finely chopped
  • 1 cup onion, finely chopped
  • 1 teaspoon Alessi Garlic PureeAdd
  • 1/2 cup dry white wine
  • 1 4oz package Alessi Porcini Mushroom Soup
  • 2 cups chicken broth


In a saucepan with tight fitting lid, bring 2 ½ cups water to a boil. Add chicken, 2 Tbsp butter and package of wild rice and stir while boiling for 1 minute. Reduce heat to simmer, tightly cover saucepan and cook undisturbed for 20-25 minutes.

Meanwhile, in a large stockpot, heat olive oil and 1 Tbsp butter over medium heat and sauté  mushrooms, celery, carrots and onion until tender. Add garlic and cook an additional 2-3 minutes. Add wine and 4 cups of water and bring to a boil. Whisk in package of mushroom soup and reduce heat to medium. Simmer uncovered for 15 minutes, stirring occasionally. Add rice and chicken broth, stir gently until heated through.