Roasted Chicken with Wild Rice Soup

Becky Luigart-Stayner; Jan Gautro
This hearty roasted chicken soup is perfect for warming up on chilly nights.  Serve with crusty French bread and butter for a complete meal. 

 

 

Yield:

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

Recipe from

Nutritional Information

Calories 246
Caloriesfromfat 22 %
Fat 6 g
Satfat 1.9 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 16.4 g
Carbohydrate 31.2 g
Fiber 2.1 g
Cholesterol 43 mg
Iron 2.2 mg
Sodium 690 mg
Calcium 173 mg

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

Preparation

Prepare rice according to package directions; set aside.

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.

Note:

January 2001