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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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