Roasted Chicken with Wild Rice Soup
Source of Recipe
Source: Cooking Light magazine submitted by Lynn McPherson, Hillsboro, Oregon--who used this soup in her catering business
This is a very delicious recipe!
List of 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 (I'd personally use the regular)
1 (12-ounce) can fat-free evaporated milk
3 cups shredded roasted skinless chicken
Prepare rice according to package directions; set aside.
Heat oven in large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and saute for 6 minutes or till 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; simmer for 20 minutes or till slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or till thoroughly heated.
Yield: 8 servings for serving size of 1 1/2 cups.
Source: Cooking Light magazine