Roasted Chicken with Wild Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This hearty roasted chicken soup is perfect for warming up on chilly nights. Serve with crusty French bread and butter for a complete meal. Ingredients:
1 (6-ounce) box long-grain and wild rice mix (such as uncle ben's) |
1 tablespoon olive oil |
1 1/2 cups chopped red onion |
1 cup chopped celery |
1 cup chopped carrot |
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 (15.75-ounce) cans fat-free, less-sodium chicken broth |
1 (12-ounce) can fat-free evaporated milk |
3 cups shredded roasted skinless chicken |
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 4 ingredients (onion through mushrooms), and sauté for 6 minutes or until onion is tender. 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. 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. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.
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