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Roasted Chicken With Wild Rice Soup

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  Long grain and wild rice mix 6 Ounce (1 Box, Such As Uncle Ben's)
  Olive oil 1 Tablespoon
  Chopped red onion 1⁄2 Cup (8 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped carrot 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), chopped
  Mushrooms 8 Ounce, halved (1 Package)
  All purpose flour 1⁄4 Cup (4 tbs)
  Dried tarragon 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Water 2 Cup (32 tbs)
  Dry sherry 2 Tablespoon
  Canned fat free low sodium chicken broth 31 1⁄2 Ounce (2 Cans, 15.75 Ounce Each)
  Fat free evaporated milk 12 Ounce (1 Can)
  Shredded roasted skinless chicken 3 Cup (48 tbs)

1.onion is tender. Lightly spoon flour into a dry measuring cup,- level with a knife. Stir flour, tarragon, and thyme into onion mixture,- cook 1 minute, stirring frequently. Add 2 cups water, sherry, chicken broth, and evaporated milk,- bring the mixture to a boil. Reduce heat, and simmer 20 minutes or until slightly thick.
2. Stir in cooked rice and chicken,- cook 10 minutes or until thoroughly heated.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2598 Calories from Fat 408

% Daily Value*

Total Fat 46 g70.3%

Saturated Fat 10 g50.1%

Trans Fat 0 g

Cholesterol 609.5 mg203.2%

Sodium 2051.6 mg85.5%

Total Carbohydrates 227 g75.7%

Dietary Fiber 11.2 g44.8%

Sugars 57.7 g

Protein 286 g572.8%

Vitamin A 465.5% Vitamin C 43.7%

Calcium 114.9% Iron 32.3%

*Based on a 2000 Calorie diet

Roasted Chicken With Wild Rice Soup Recipe