Roasted Chicken with Wild Rice Soup

Oxmoor House
8 servings (serving size: 1 1/2 cups)


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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


Prep: 16 Minutes
Cook: 42 Minutes

Cook rice according to package directions, omitting salt and fat.

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.

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.

Created date

March 2010

Nutritional Information

Calories 246
Fat 6.0 g
Satfat 1.9 g
Protein 16.4 g
Carbohydrate 31.2 g
Cholesterol 43 mg
Iron 2.2 mg
Sodium 690 mg
Caloriesfromfat 22 %
Fiber 2.1 g
Calcium 173 mg