ROASTED CHICKEN W/ WILD RICE SOUP

By LindaW1955

Ingredients

• 1-6 oz box long grain and wild rice mix (Uncle Ben's)
• 1 TBS olive oil
• 1 1/2 cups chopped red onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 2 garlic cloves chopped (2 tsp)
• 1-8 oz package mushrooms, halved
• 1/4 cup all purpose flour
• 1/2 tsp dried tarragon
• 1/4 tsp dried thyme
• 2 cups water
• 2 TBS dry sherry
• 2-15 oz cans chicken broth
• 1-12 oz can fat-free evaporated milk
• 3 cups shredded roasted skinless chicken

Details

Servings 8
Cooking time 40mins

Preparation

Step 1

1. Prepare rice according to package directions, set aside.

2. Heat oil in a large Dutch oven over medium-high heat. Add chopped ingredients and next 4 ingredients (onion thru mushrooms) and saute for 6' or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level w/ a knife. Stir the flour, tarragon and thyme into the onion mixture and cook for 1", stirring frequently. Add 2 cups water, sherry, broth and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20" or until slightly thick. Stir in cooked rice and chicken; cook for 10" or until thoroughly heated.