Roasted Chicken with Wild Rice Soup

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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 6.0g
  • Saturated fat: 1.9g
  • Protein: 16.4g
  • Carbohydrate: 31.2g
  • Cholesterol: 43mg
  • Iron: 2.2mg
  • Sodium: 690mg
  • Calories from fat: 22%
  • Fiber: 2.1g
  • Calcium: 173mg

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 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (12-ounce) can fat-free evaporated milk
  • 3 cups shredded cooked chicken

Preparation

  1. Cook rice according to package directions, omitting salt and fat.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Chicken with Wild Rice Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy