Chicken Wild Rice Soup

In a large saucepan, combine the chicken broth, mushrooms, celery, carrots, onion, chicken bouillon granules, parsley flakes, garlic powder and dried thyme. Bring the mixture to a boil, then reduce the heat and cover. Simmer for 30 minutes. Editor's Tip: To make this meal an even faster choice, splurge on buying chopped celery, onions, and grated carrots from your produce department. They may cost you a few dollars more, but sometimes, the cost of convenience is worth it if it means shaving off chopping time in the kitchen.

In a Dutch oven, melt the butter, then whisk in the flour until smooth. Editor's Tip: If you're new to roux (hey, that rhymes!), learn all the basics in this guide for how to make roux.

Gradually whisk the broth mixture into the roux a ladle at a time. Increase the temperature and bring the soup to a boil. Then cook and stir for two minutes or until thickened. Editor's Tip: Resist the urge to rush this step. Adding the broth mixture gradually and whisking slowly until each addition has been incorporated into the roux is how you will achieve a perfectly velvety, smooth and creamy soup without using heavy cream.

To finish, whisk in the can of mushroom soup and the wine. Then, add the cooked rice and chicken. Continue to cook until the chicken and rice are heated through, then serve. Enjoy! Editor's Tip: If you don't have cooked wild rice on hand, here's how to cook wild rice for this recipe. Here are some rice mistakes to avoid in general.