Chicken Wild Rice Soup

I was at WinCo yesterday stocking up on essentials in their bulk section. I love the bulk section! I came across a wild rice mixture so bought just enough to try. I knew I had saved this recipe and today was the time to make it! This recipe comes from recipezaar and the chef is Juenessa. This is a thick hearty soup and one we will be making often!
Chicken Wild Rice Soup
2 quarts chicken broth
1/2 lb fresh mushrooms, chopped (this was the only item left out)
1 cup chopped celery
1 cup sliced carrots
1/2 cup chopped onion
1 tsp chicken bouillon granules (I ended up with 4 tsp. Personal preference)
1 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 cup butter or margarine
1/4 cup flour
1 (10 3/4 oz) can cream of mushroom soup, undiluted
3 cups cooked wild rice
2 cups cubed cooked chicken

In a dutch oven melt butter. Stir in flour until smooth. Gradually whisk in chicken broth. Add vegetables, bouillon and spices. Reduce heat and simmer until veggies are done. Add cream soup, rice and chicken. Heat through and serve with your favorite bread. We enjoyed this with homemade biscuits. It will be awesome in school lunches on Monday!