Becky Luigart-Stayner; Jan Gautro
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. 



How to Make It

Step 1

Prepare rice according to package directions; set aside.

Step 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.

Ratings & Reviews

silverback97701's Review

September 06, 2014
One of our family's favorite soups! I double it an freeze half.

rsduckdog's Review

February 21, 2013
Outstanding soup! Family staple & a often requested at our pheasant hunting camp. I sub pheasant for the chicken during our hunt. I either grill or fry the bird. I season it w/salt & pepper & Old Bay seasoning. I always serve w/some good garlic bread for sopp'n up the soup & serve iced tea!

truthfrees's Review

December 10, 2012
This is one of my family's favorite soups. Have had guests rave about it and request the recipe. It is a very hearty soup.

SusanK99's Review

February 26, 2012
Yummy yum yum. Hearty.

fantasyblues's Review

May 11, 2011
Yummy. Used chicken breasts and seasoned them separately from the soup and it turned out much better then when I used a rotisserie chicken. Also used regular evaporated milk and less flour so would not have to add a whole lot more stock to thin it out when reheating the leftovers.

thebaker's Review

November 19, 2010
Delicious soup which is very similar to the one served at Panera Bread. This will definitely be a staple at our home this winter. I purchased roasted chicken from Publix to use in this recipe. It was perfect.

teacooking's Review

November 15, 2010
Excellent soup - perfect for the fall. I didn't use the Uncle Ben's rice - just made my own wild rice - less sodium, so I used all chicken broth and no water. Also, I'm not crazy about the texture of mushrooms, so I chopped them - but next time I would saute them first then add the rest of the vegetables. Definitely making this one again soon!

cookingsimple's Review

September 28, 2010
The texture is good, but the flavor is a little weak. The flavor of the soup was good until I added the rice. The rice takes away a lot of the flavor.

Cristy's Review

December 02, 2009
Delicious! I took the advice of other reviewers and doubled the sherry and added an extra cup of broth. I roasted chicen tenders in oven with olive oil, fresh cracked pepper, and seasoning salt. (The chicken was the best part)

ShrinkingSweets's Review

November 17, 2009
This was pretty good, but I probably won't make it again the way it is written. I really like broth-based soups, so I made some tweaks the 2nd time that make it better IMO. I left out the flour, evaporated milk, and water and increased the amount of broth to 48 oz. Very yummy. Much better without the other stuff. Plus, my version has only 204 calories per serving!!