Roasted Chicken
and
Wild Rice Soup
Yield: 8 servings (1 1/2 cups each)
Ingredients
- 1 (6 ounce) box long grain and wild rice mix
(such as Uncle Ben's)
- 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 Tablespoon olive oil
|
- 1/2 cup all-purpose flour
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon dried thyme
- 2 cups water
- 2 Tablespoons sherry
- 2 (15.7-ounce) cans chicken broth
- 1 (12 ounce) can evaporated milk
- 3 cups shredded roasted skinless chicken
|
Directions
Prepare rice according to package instructions.
Set aside
In a large pot:
Sauté onion, celery, carrot, garlic and mushrooms
in
olive oil until onion is tender
Stir in flour, tarragon and thyme, and cook 1 minute,
stirring frequently
Add 2 cups water, sherry, broth and evaporated milk
.
Bring mixture to a
boil, then reduce heat and simmer for
about 20 minutes until slightly
thickened
Stir in cooked rice and chicken.
Cook for 10 minutes until thoroughly
heated.
