Roasted Chicken with Wild Rice Soup |
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Prep Time: 16 Minutes Cook Time: 42 Minutes |
Ready In: 58 Minutes Servings: 8 |
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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 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (12-ounce) can fat-free evaporated milk |
3 cups shredded cooked chicken |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients, and sauté 6 minutes or until onion is tender.
3. Lightly spoon flour into a dry measuring cup, and level with a knife. Stir flour, tarragon, and thyme into onion mixture, and cook 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk; bring mixture to a boil, stirring occasionally. Reduce heat, and simmer 20 minutes or until slightly thick, stirring occasionally. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.
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