4 skinless chicken breasts, chopped
1 large onion, chopped
2 stalks celery, chopped
2 small carrots, peeled and chopped
1/2 cup button mushrooms, sliced
2 cloves garlic
1/4 cup butter
1/2 cup wild rice
1/2 cup brown basmati rice
8 cups chicken broth
1 tablespoon dried sage
salt and pepper
3 tablespoons corn starch (optional)

1. Boil 2 cups chicken broth in a pot, add rice, cover and reduce heat to low.
2. Meanwhile, heat a large soup pot over medium heat and add the chicken, garlic and sage.
3. Add remaining broth to the chicken, reduce heat and allow to simmer covered until tender.
4. When rice is almost done, melt butter in a sauce pan over medium heat and add all of the vegetables. If you desire a thicker soup, whisk the corn starch into the butter while it melts.
5. Continue to cook the vegetables to desired doneness and add the rice and vegetables to the simmering chicken.
6. Allow soup to simmer to meld the flavors, season with salt and pepper and serve.

Makes 10 servings

I don't normally get sick at all, so it's quite odd that I've been sick twice in the last couple of weeks. I guess after the first time the old immune system is worn down and I'm more susceptible to viruses. For about an hour the aches and nausea subsided and I thought it'd be a good idea to make some Wild Rice and Chicken Soup. By the time it was done, I could barely choke down half a bowl before the nausea resurfaced.

I originally felt ambitious enough to create a soup and salad combo, but I'm glad I didn't. As it stands I doubt this
enormous pot of soup will get eaten unless I can regain my appetite soon. Shannon has not recovered yet either and it's hard for both of us to want to have much of anything. From what I did have, the soup tastes commercially prepared. This might be a good thing to some that prefer the Campbell's style flavor. It's simple and easy to make, but unfortunately just isn't easy enough on the stomach right now.