Roasted Chicken with Wild Rice Soup

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

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.