Roasted Chicken With Wild Rice Soup Recipe

Ingredients

1 (6 oz) box long grain & wild

rice (Uncle Ben’s)

1 T EVOO

1 1/2 C chopped red onion

1 C chopped celery

1 C chopped carrot

2 garlic cloves, chopped

1 (8 oz) pkge sliced mushrooms

1/4 C flour

1/2 t dried tarragon

1/4 t dried thyme

2 C water

2 T dry sherry

2 (15.75 oz) can low-fat,

-sodium chicken broth

1 (12 oz) can fat-free

evaporated milk

3 C shredded roasted chicken

(or 1 rotissarie chicken)

Preparation

Prepare rice according to package directions; set aside. Heat oil in large Dutch oven over med-high heat. Add onion and next 4 ingredients, and saute for 6 minutes or until onion is tender. Stir the flour, tarragon, and thme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 C 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.