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Roasted Chicken with Wild Rice Soup

Becky Luigart-Stayner; Jan Gautro
Yield 8 servings (serving size: 1 1/2 cups)
This hearty roasted chicken soup is perfect for warming up on chilly nights.  Serve with crusty French bread and butter for a complete meal.  

 

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

Nutrition 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

How to Make It

  1. Prepare rice according to package directions; set aside.

  2. 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.