Roasted Chicken with Wild Rice Soup

Roasted Chicken with Wild Rice Soup

Oxmoor House JANUARY 2006

  • Yield: 8 servings (serving size: 1 1/2 cups)
  • Cook time:42 Minutes
  • Prep time:16 Minutes


  • 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


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.

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

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Roasted Chicken with Wild Rice Soup recipe