Roasted Chicken With Wild Rice Soup |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I got this recipe from my sister. It's hearty enough to be a meal in itself. Ingredients:
1 (6 ounce) bx uncle bens wild rice |
1 tablespoon olive oil |
1 1/2 cups red onions, chopped |
1 cup celery, chopped |
1 cup carrot, chopped |
2 garlic cloves, chopped |
1 (8 ounce) package mushrooms, halved |
1/4 cup all-purpose flour |
1/2 teaspoon dried tarragon |
1/4 teaspoon dried thyme |
2 cups water |
2 tablespoons dry sherry |
2 (15 3/4 ounce) cans chicken broth, fat free, less sodium |
1 (12 ounce) can fat-free evaporated milk |
3 cups shredded roasted skinless chicken (store bought rotisserie ok) |
Directions:
1. Prepare rice according to package directions; set aside.
2. Heat oil in a large Dutch oven over medium high heat. Add chopped onion and next four ingredients. Saute for six minutes or until onion is tender.
3. Lightly spoon the flour into a dry measuring cup and level with a knife. Stir the flour, tarragon and thyme into the onion mixture and cook for 1 minute, stirring frequently.
4. Add 2 cups water, sherry, broth and evaporated milk; bring mixture to a boil. Reduce heat and simmer for 20 minutes or until slightly thick.
5. Stir in cooked rice and chicken. Cook for 10 minutes or until thoroughly heated.
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