Roasted Chicken With Wild Rice Soup

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (6 ounce) bx uncle bens wild rice
• 1 tablespoon olive oil
• 1 1/2 cups red onions, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 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 3/4 ounce) cans chicken broth, fat free, less sodium
• 1 (12 ounce) can fat-free evaporated milk
• 3 cups shredded roasted skinless chicken (store bought rotisserie ok)

Recipe

• 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 four ingredients. saute for six minutes or until onion is tender.
• 3 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.
• 4 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.
• 5 stir in cooked rice and chicken. cook for 10 minutes or until thoroughly heated.